Twice Baked Mexican Potatoes




Twice Baked Mexican Potatoes




A friend of mine from University once made this recipe after a long day of studying, that was over 15 years ago and it's still a favourite. After a busy day of work, I was too tired to create an elaborate dinner, so this easy baked potato recipe was a very happy medium.






Ingredients per person:


  • 1 baked potato
  • Method
  • Serving Suggestion
  • 2 tablespoons hummous (I used Waitrose Mexican Hummus, any flavour works well)
  • Black pepper
  • Salt
  • 1/2 red onion sliced thinly
  • 1 tablespoon brown sugar
  • A drizzle of Worcestershire Sauce, cider vinegar or balsamic vinegar
  • Coconut oil



Method


  • Preheat the oven to the maximum heat
  • Prick the potato evenly 
  • Method 1 - Place the potato in the oven until the potato is crisp and browned - depending on your oven this can be up to 1 hour
  • Method 2 - you can quicken the process up if you have a microwave, place the pricked potato in for 10-12 minutes and then transfer into the oven until the potato is crisp and brown (depends on your oven, but this can take around 10-20 minutes
  • When the potatoes are browned and starting to crisp, remove them but leave the oven on and place the potatoes on a chopping board
  • Put the 2 tablespoons of hummus into a bowl and season with salt and pepper
  • With a sharp knife, slice the potato in half lengthways - if the potato is still very hot, hold it with a tea towel
  • Carefully run a smaller knife around the inside edge of the potato leaving about a CM of potato and without piercing through the skin.
  • The potato will now be a lot easier to scoop out of the skin which you can do with a teaspoon - put the potato into the bowl with the hummus and mash together roughly
  • Spoon this mixture back into the potato skins and place them back into the oven
  • When the potato is close to done, heat the oil in a frying pan and add in the onions, sugar and vinegar/sauce on a medium heat and stir in so that the sugar coats all of the onion evenly. Leave to simmer on a low heat, checking regularly so it doesn't burn
  • The potatoes are done when they start to colour on the top, serve them and too with the red onions and a drizzle of olive oil (optional)


Serving Suggestions


  • These potatoes are great with a simple salad but I also often make my own Mexican Baked beans and red salsa to have on the side
  • This is a great starter if you use smaller sized potatoes and serve only one half per guest with a simple salad
  • Instead of onions you can also serve this with a tomato or aubergine sauce
  • This recipe is very versatile, instead of flavoured hummus, try plain or switch it up with vegan cream cheese or chives - use your imagination!


I hope you like this recipe! Don't forget to share your efforts on my social media or comment below to tell me what you thought of it!


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Instagram: @life_by_ms_lewis


Twitter: @lifebymslewis

Happy eating!
Kim Lewis

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