Sarah's Mexican potatoes
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)
Reduced-fat mozzarella cheese
99% fat-free plain yoghurt
⅓ cup(s), (80g)
2 tbs, leaves, chopped
1 medium, cut into wedges, to serve
- Prick the potatoes with fork and microwave on High (100%) for 6 minutes, turning half way through.
- Set air fryer to 200°C. Air-fry potatoes for 10 minutes or until golden and crispy.
- 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.
- 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.