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We LOVE Mexican food but we’re from Yorkshire, so we also like Jacket Potatoes. We decided to blend the two together and this is what we got.
We can't really believe this hasn't been a 'thing' already, it is absolutely scrumptious! We think this makes such a great vegan lunch idea that will make your co-workers very jealous!
If you love a Jacket potato but fancy making a more exciting vegan filling then this truly is an excellent jacket potato reipe.
Trust us, it was BANGIN’ - give it a bash at home.
- 1 tbsp olive oil
- 3 shallots (finely sliced)
- 3 cloves garlic (minced)
- 2 red chillies (finely sliced)
- 1 red pepper (finely sliced)
- 2 tbsp fajita seasoning
- 3 cups cooked rice
- 1.5 cups black beans
- 1/3 cup cilantro (finely chopped)
- 1 lime (juiced)4 large potatoes (baked)
For the mashed potato top
- 1 tbsp dairy free butter
- Pinch of salt
- Pinch of pepper
- Dairy free cheese (grated)
- Broken Nachos
- Cilantro (finely sliced)
- Chilli flakes
Heat the olive oil in a pan.
Fry the shallots until they’re soft.
Add the garlic & cook them until the aroma has been released.
Add the red chilli, red pepper & fajita seasoning & cook until the vegetables have softened.
Add the rice & beans & stir them in.
Add the cilantro & lime juice & stir them in.
Cut the lids off your potatoes, hollow out the flesh & put it in a bowl.
Add the dairy free butter, salt & pepper & mash it together so you have a nice creamy mash.
Fill the potato skins with the rice & dairy free cheese.
Cover the top of the potatoes with the mash potato.
Bake the potatoes for 15 minutes at 220℃ (428℉).
Take the potatoes out of the oven & plate them up.
Dress the potatoes with guacamole, salsa, broken nachos, chilli flakes & cilantro.