As per usual with my recipes, these are super flexible. Do what works for you – but hopefully this will give you some inspiration to begin with. We LOVE these.
You need to start with some large potatoes – either sweet potato or white is fine. I tend to like the big white ones for this recipe but you choose for yourself 🙂
6-8 large white potatoes
Favourite mexican toppings
1 tsp cumin powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika powder
1/2 tsp salt
1/4 tsp tumeric
1/4 tsp chilli flakes
Halve the potatoes lengthways and boil. Once softening (not super soft), scoop out the centres and allow the skins to cool. Gently toss in oil to coat them and rub/sprinkle spice mix all over them. Bake them on a lined tray at 200 dec Celsius for 30 minutes or until crispy.
Top with the above toppings – or any of your favourite mexican toppings.
(NB I sauteed onion and black beans together with garlic, smoked paprika and a diced tomato. I also used chopped salad ingredients – lettuce, corn, capsicum, cucumber, grated carrot, celery, and guacamole. I finished it off with a dollop of Mythos garlic dip (DELICIOUS) but you can use salsa or anything that suits).