Sarah's Mexican potatoes
3
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Recipe from our Cooking @ Home series 2020 and by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.
Ingredients
Potato(es)
600 g, (4 x 150g potatoes)
Home-made beef bolognese sauce
1 cup(s), (300g)
Canned corn kernels, rinsed and drained
¼ cup(s), (40g)
Canned red kidney beans, rinsed, drained
¼ cup(s), (50g)
Taco seasoning
1 tsp
Light mozzarella cheese
50 g
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh coriander
2 tbs, leaves, chopped
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Prick the potatoes with fork and microwave on High (100%) for 6 minutes, turning half way through.
2
Set air fryer to 200°C. Air-fry potatoes for 10 minutes or until golden and crispy.
3
Meanwhile, combine bolognese sauce, corn, beans, and taco seasoning in a small saucepan over medium-low heat. Cook, stirring occasionally for 5 minutes or until heated through. Season with salt and pepper.
4
Place baked potatoes on serving plates. Cut a cross in the top of each potato and squeeze sides to open. Spoon Mexican bolognese mixture over potatoes and top with cheese, yoghurt, coriander and lime wedges.
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