These loaded Mexican style potatoes are a dream dinner – they’re so filling and absolutely bursting with flavour. The skins go beautifully golden and crunchy, whist the inside is piled up with garlic infused tomatoes and black beans, before being piled high with guacamole and cashew sour cream.
Ingredients for 4 servings
FOR THE POTATOES
2 medium sized baking potatoes
14 cherry tomatoes
1 tablespoon of apple cider vinegar
Salt and pepper
2 cloves of garlic
½ a teaspoon of chipotle powder
1 teaspoon of brown miso paste
Glug of olive oil
200g of black beans
5g of coriander
FOR THE CASHEW CREAM
200g of cashews
1 teaspoon of tahini
125ml of water
Salt and pepper
1 lemon, juiced
FOR THE GUACAMOLE
2 avocadoes
½ a lime, juiced
10g of coriander
Salt and pepper
½ a red chilli
Read the Instructions here