Mexican Baked Potato

Who love jacket potatoes? Everyone am I right?

The best comfort food when it is chucking it down outside.

And what is even better? Mexican baked potatoes!

The tanginess of the lime combined with the spicy sweet corn and the soft fluffy potato makes this so moreish and so good!

And with my perfect pico de gallo? You're being healthy as well!


4 baking potatoes
2 tbsp butter
5 cloves of garlic, crushed
a handful of coriander, finely chopped
2 tsp smoked paprika powder
1 tsp black pepper
2 tins of sweetcorn
the juice of a lime
salt to taste
100g Mexicana cheese

For the Pico de Gallo:

2 tomatoes
1 red onion
1 handful coriander, chopped
the juice of a lime
salt to taste


1. Preheat the oven to gas mark 7.
2. Wash and prick the potatoes with a fork and place them into the oven for about 45 mins, till they are fully cooked through.
3. Meanwhile, in a sauce pan melt the butter and add the crushed garlic and cook until fragrant.
4. Now add the coriander, smoked paprika powder and mix.
5. Pour in the sweetcorn and add the lime juice. Taste for salt and put to one side.
6. Once the potatoes are cooked, cool for about 15 mins, slice in half and scoop out the inside of the potato.
7. Add in the sweet corn mixture into potatoes and mix well.
8. Spoon into the potato shells, sprinkle with Mexicana cheese and pop into the oven or grill for about  10 mins or until the cheese is melted.
9. For the pico de gallo, chop up the tomatoes, onions and corianders. Add the lime juice, mixed together and you have the best pico de gallo.

Serve hot, add some sour cream and you have a Mexican feast!

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