Mexican Loaded Jacket Potato

Mexican Loaded Jacket Potato

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Prep Time: 10 Min
Cook Time: 1 Hour

Yields: 1 Serving 

 

1. Preheat oven to 400 F. Scrub and dry your potato before placing it on a baking sheet. Pierce the potato several times using a fork, looking for the thickest areas of the potato. Drizzle with EVOO and season liberally with sea salt. Bake for approximately 1 hour, flipping halfway. A fork should insert easily.

 

1. Warm up the beans in a small, covered saucepot set to medium low. Leave on low until needed.

 

1. For service, slice open the potato and take a fork to the flesh to break it up a little. Add the butter and let it melt for a minute before stuffing it with the cheddar. Next, pour over the pinto beans followed by (optional) drizzles of chipotle crema and cilantro lime crema. Top with prepared esquites salad, additional green onions, a couple pickled onions, and Tajin spice.

 

1. ENJOY! 

                Grocery List

• 1 Large Russet Potato
• 1 Tbsp. Unsalted Butter
• ¾ C Mexican Pinto Beans
• ½ C Extra Old Marble Cheddar, shredded
• ESQUITES -- RECIPE LINK --- www.thehappyveg.ca/recipes/esquites
• Tajin Spice
• Pickled Onions
• Green Onions, sliced
• Chipotle Crema
• Cilantro Lime Crema

SHOP INGREDIENTS