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Loaded Mexican Potatoes

Loaded Mexican Potatoes

(0)
51Min
Intermediate

Ingredients

4 portions

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1.2  Kg
Potatoe
800  g
Maggi Chilli Con Carne Rb
0.67  cup
Grated Tasty Cheese
0.5  cup
Sour Cream
1  Bag
Salad, Coleslaw, Commercial
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Nutrition Value

Energy
1052.14 kcal
Protein
21.35 g
Carbohydrates
169.08 g
Sugars
52.71 g
Fats
30.1 g
Information per serving

Instruction

51 Minutes
  • Step 1

    15 Min
    Make Chilli Con Carne (as per Back of Pack) Divide into two equal portions Use one potion to make stuffed potatoes one night, and Mexican Mac and Cheese another night with the remaining potion) Note: As prepared in accordance with Back of Pack instructions, the Recipe Mix makes about 1600g – so each portion for the recipes is about 800g)
  • Step 2

    8 Min
    Clean potatoes; then using a fork prick holes all around each potato. Wrap each potato in a piece of paper towel and place in the microwave. Cook on high for 4-6 minutes or until tender; set aside to cool.
  • Step 3

    4 Min
    Preheat the oven to 180°C/ 160°C fan forced. When potatoes are cool enough to handle, remove paper towel and cut a thin layer off the top off the potato. Scoop out the inside of the potato; being careful not to break the skin and leaving about a 5mm shell.
  • Step 4

    4 Min
    Fill with Maggi Chilli Con Carne mixture into the potatoes, doming the mixture on top, sprinkle with cheese.
  • Step 5

    20 Min
    Bake for 15-18 minutes until cheese is golden brown and chilli mixture is heated through. Serve topped with cream and sprinkle with finely chopped fresh parsley (optional) if you have some in your fridge or garden. Enjoy!
Loaded Mexican Potatoes

Step 1 of 5

Make Chilli Con Carne (as per Back of Pack) Divide into two equal portions Use one potion to make stuffed potatoes one night, and Mexican Mac and Cheese another night with the remaining potion) Note: As prepared in accordance with Back of Pack instructions, the Recipe Mix makes about 1600g – so each portion for the recipes is about 800g)

Loaded Mexican Potatoes

Step 2 of 5

Clean potatoes; then using a fork prick holes all around each potato. Wrap each potato in a piece of paper towel and place in the microwave. Cook on high for 4-6 minutes or until tender; set aside to cool.

Loaded Mexican Potatoes

Step 3 of 5

Preheat the oven to 180°C/ 160°C fan forced. When potatoes are cool enough to handle, remove paper towel and cut a thin layer off the top off the potato. Scoop out the inside of the potato; being careful not to break the skin and leaving about a 5mm shell.

Loaded Mexican Potatoes

Step 4 of 5

Fill with Maggi Chilli Con Carne mixture into the potatoes, doming the mixture on top, sprinkle with cheese.

Loaded Mexican Potatoes

Step 5 of 5

Bake for 15-18 minutes until cheese is golden brown and chilli mixture is heated through. Serve topped with cream and sprinkle with finely chopped fresh parsley (optional) if you have some in your fridge or garden. Enjoy!

Recipe PDF

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