Name: Loaded Mexican Jacket Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: mexican
Ingredients: 1 sweet potato large cut in half lengthways; 300g Baked Beanz can; 1/4 tsp hot chilli flakes; 1/4 tsp paprika; 1/4 red onion, chopped; 1/4 cup fetta, crumbled; 1 splash olive oil *to taste; 1 tub sour cream *to serve; 1 bowl guacamole *to serve; 1 lemon quartered *to serve

by mimmy Last updated on 10/14/2019

A super easy and healthier alternative to traditional loaded spuds. Sweet potatoes are a rich source of fibre and vitamin C, while baked beans are a good source of protein. This version is perfect if you’re a vegetarian, but just as delicious if you’re not. You can serve it as a side, or as a main, but we guarantee they’ll end up on your weekly rotation. - mimmy

Ingredients

1 sweet potato large cut in half lengthways
300g Heinz Baked Beanz can
1/4 tsp hot chilli flakes
1/4 tsp paprika
1/4 red onion, chopped
1/4 cup fetta, crumbled
1 splash olive oil *to taste
1 tub sour cream *to serve
1 bowl guacamole *to serve
1 lemon quartered *to serve

Method

Step 1

Preheat oven to 200C.
Step 2

Cut sweet potato in half lengthways. Drizzle with oil and add a pinch of salt and pepper, then wrap separately in foil.
Step 3

Bake for 30 minutes.
Step 4

Meanwhile, empty the beans into a heatproof bowl and mix with chilli flakes, paprika and red onion.
Step 5

Top beans with fetta and bake in the oven until warmed through.
Step 6

When sweet potato is cooked, remove from oven and discard foil. Top the sweet potato with the Baked Beans mixture.
Step 7

Serve with sour cream, coriander, guacamole and a wedge of lemon.