Monthly Mingle: Mexican Fiesta is my first blog 'event', quite exciting! I was playing around on the net last night and bookmarked a few Mexican recipes that sounded good - ceviche filled avocados, Mexican layered dip, spicy fish tacos....among others. I was discussing what I might make with my partner and as soon as I got to Mexican baked potatoes he was all like "yes, yes I want those!". I didn't even get to read the rest! Poor boy doesn't get many potato dishes - I grew up in a traditional 'meat and three vege' house where potatoes were on the menu EVERY night. Yes, even if we were having pasta! You can understand why i'd rather have kumera or pumpkin when a starchy vegetable is required! Plus I find these two a lot more interesting flavour-wise.
Anyway, since I discovered THE BEST way to bake potatoes we've been having them occasionally - especially since, with a tin of beans or tuna it's a meal MD can make easily if he's on dinner duties. Don't worry about the amount of salt you coat the potatoes with - you won't be eating it as it gets brushed off later. Coating the potatoes like this helps to draw the moisture from them giving a fluffy dry inside...mmmmm......
I'm still working things out in blog-world, hence the full Reminder notice down below as I couldn't work out how to just include the Monthly Mingle badge!
Mexican baked potatoes
1-2 large floury potatoes per person (I use Agria)
Rock or sea salt
1 tin of chilli beans (make your own if you have time!)
1 grated carrot
1/2 c frozen corn, defrosted under running water
1 chopped red onion
10 button or swiss brown mushrooms
Plain unsweetened yoghurt, avocado and grated cheese for topping
1. Scrub the potatoes under warm water until they are clean then pierce several times with a sharp knife. Place salt in a bowl (if you're using rock salt bash it up a bit first in a mortar and pestle). Roll the potatoes in the salt, coating them all over.
2. Place the potatoes on a rack in the oven. Place a baking tray on the rack below to catch any salt. Bake at 180 degrees (350 F) for 1 to 1 1/4 hours, turning once.
3. Heat the chilli beans with the grated carrot and corn in a saucepan until hot.
4. Fry the red onion and mushroom in a pan until the mushrooms are cooked.
5. When the potatoes are ready (use the full 1 1/4 hours for large ones) remove from the oven and brush the salt off. Split open and fill with the chilli bean mixture, top with the mushrooms then add your desired toppings.
Enjoy with a green salad.