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Mexican jacket potato

Mexican jacket potato

Total Time
1 hr 15 min
15 min
1 hr
Transform a simple spud with a tasty topping of spicy Mexican mince, mashed avocado and sour cream.



4 medium, (4 large)

Brown onion

1 small, finely chopped

Lean beef mince, raw

125 g

Reduced-salt taco seasoning mix

2 tbs

Canned diced tomatoes

1 cup(s)

Canned red kidney beans, rinsed, drained

150 g, (2 x 125g cans, drained)


1 medium

Lime juice

1 tbs


1 large, finely chopped

Extra light sour cream

2 tbs

Fresh coriander

2 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Spray potatoes with oil and wrap in foil. Bake for 30 minutes. Unwrap potatoes and bake a further 30 minutes or until golden and tender.
  2. Meanwhile, lightly spray a medium frying pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add mince and cook, breaking up any lumps, for 2–3 minutes or until browned. Add seasoning mix and cook for 1 minute. Stir in tomatoes, beans and ¼ cup (60ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 3–5 minutes or until mixture thickens.
  3. Mash the avocado and juice in a small bowl until almost smooth.
  4. Place baked potatoes on serving plates. Cut a cross in the top of each potato and squeeze sides to open. Spoon mince mixture over potatoes and top with avocado mixture, fresh tomato, sour cream and coriander. Serve.