Loaded Mexican-Style Beef Jacket Potatoes
These loaded Mexican-style beef jacket potatoes pair crispy-skinned, fluffy potatoes with a smoky spiced beef, black bean and sweetcorn filling. Finished with cooling yogurt or crème fraîche and spring onions, they make a colourful and satisfying family dinner.
Servings: 4 people
Calories: 641kcal
Ingredients
- 500g lean beef mince, 5% fat
- 4 large baking potatoes approx. 300-350g each, scrubbed clean
- 1 tablespoons rapeseed oil
- 2-3 garlic cloves, finely chopped or crushed
- 1½ teaspoon ground cumin
- 1½ teaspoon smoked paprika
- 1 x 400g can chopped tomatoes
- 1 x 400g can black beans in water, drained
- 1 x 198g can sweetcorn drained or 200g frozen sweetcorn
To garnish:
- 2 tablespoons half-fat crème fraiche or low-fat plain yogurt
- pinch of smoked paprika or mild chilli powder (optional)
- small bunch spring onions (optional), finely chopped
To serve:
- 200g crisp green salad leaves
Instructions
- Preheat the oven to 200°C,180°C Fan, Gas Mark
- 2. Prick the potatoes all over with a fork, rub lightly with a little oil and place directly on the oven rack. Bake for 50 to 60 minutes, until the skin is crispy, and the flesh is tender when pierced with a sharp knife. Alternatively, cook in a preheated air-fryer, 200°C for 35 to 40 minutes, or according to the manufacturer's handbook.
- 20 minutes before the potatoes are ready, heat the remaining oil in a large non-stick frying pan over a medium heat.
- Add the mince and cook for 4-5 minutes until brown, breaking up the mince with the back of a spoon.
- Add the garlic, cumin, and smoked paprika and stir gently. Cook for a further 1 to 2 minutes. Stir through the canned tomatoes, bring to a gentle simmer, and cook for 8 to 10 minutes until the sauce thickens. Season to taste and add the sweetcorn and black beans, and heat through.
- Remove the potatoes from the oven or air fryer. Make a cross in the centre of each potato and press the sides gently to open.
- Spoon the spiced beef, sweetcorn, and black bean mix generously over each potato. Top with 2 tsp of crème fraîche or yogurt, garnish with the paprika or chilli (if used), and scatter with the spring onions, if used, before serving with the salad leaves.
If you prefer a spicier filling, double the quantity of the spices and add some dried chilli flakes. Any remaining filling can be used the next day, served with rice or pasta.
Nutrition
Energy: 641kcal | Fat: 14g | Saturated Fat: 5.3g | Carbs: 80g | Sugar: 13g | Fibre: 11g | Protein: 42g | Salt: 0.35g | Serving: 529g