Mexican potatoes

Mexican potatoes

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The ingredient of Mexican potatoes

  1. 4 large (1kg) coliban washed potatoes
  2. 1 tablespoon olive oil
  3. 4 rashers bacon, chopped
  4. 1 onion, finely chopped
  5. 2 tablespoons taco seasoning mix
  6. 420g can baked beans in tomato sauce
  7. 1 avocado, mashed

The instruction how to make Mexican potatoes

  1. Preheat oven to 190u00b0C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.
  2. Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.
  3. Meanwhile, in a frying pan heat 2 teaspoons oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
  4. Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.
  5. Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.

Nutritions of Mexican potatoes

fatContent: 602.758 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 21 grams protein
sodiumContent:

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