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Photo of Sarah's Mexican potatoes by WW

Sarah's Mexican potatoes

3 - 6
PersonalPoints™ per serving
Total Time
25 min
5 min
20 min
Recipe from our Cooking @ Home series 2020 and by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.



600 g, (4 x 150g potatoes)

Home-made beef bolognese sauce

1 cup(s), (300g)

Canned corn kernels in brine, rinsed, 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 yoghurt

cup(s), (80g)

Fresh coriander

2 tbs, leaves, chopped


1 medium, cut into wedges, to serve


  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.