Mexican jacket potatoes

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Mexican jacket potatoes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 350 gram minced steak
  • 2 tablespoon tomato paste
  • 1/2 punnet cherry tomatoes, sliced
  • 125 gram can red kidney beans, rinsed, drained
  • 30 gram sliced salami, chopped
  • 1/4 cup finely chopped parsley, plus extra, to serve
  • 6 medium cooked potatoes, skins on (see notes)
  • 3/4 cup grated tasty cheese
  • sour cream, to serve


Mexican jacket potatoes
  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    Heat oil in a large saucepan on high. Saute onion for 1-2 minutes, until tender. Add mince and brown for 4-5 minutes, breaking up lumps with a spoon as it cooks.
  • 3
    Add paste and tomatoes and cook for 2-3 minutes, until softened. Remove from heat. Stir beans, salami, parsley and chilli through.
  • 4
    Halve potatoes, scoop out a little of the flesh and discard. Arrange on baking tray. Pile mince mixture evenly into potatoes. Sprinkle with cheese. Bake for 10-12 minutes, until heated through and cheese melts.
  • 5
    Sprinkle with extra parsley and serve with sour cream


To cook jacket potatoes in the microwave, wash thoroughly and pierce potato skins all over with a fork (this allows steam to escape). Rub with oil and salt, place around the outer edge of turntable. Cook in microwave on HIGH for 10 minutes or until tender. Stand 10 minutes.

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