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These crispy potato tacos are super delicious and easy to whip up. They have all the amazing tex mex flavours inside a warming potato with gooey melted cheese. Great for sharing! (or not)



  • 4 medium potatoes
  • 6 veggie sausages
  • 2 tbsp olive oil
  • 1 onion
  • 1 garlic
  • 1 tbsp tomato puree
  • 2 tbsp jalapenos
  • 15g coriander
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1 red pepper
  • 2 tsp chipotle paste
  • 120g kidney beans
  • 50g dairy free cheese
  • Guacamole
  • Salsa
  • Tortilla chips


  1. 1.

    Brush the potatoes with olive oil, rub them with salt and bake them for 1 hour at 180'C

  2. 2.

    Microwave the veggie sausages for 30 seconds and break them up for a fork until you have a "mincemeat"

  3. 3.

    Mince the onion, crush the garlic, pick the coriander leaves off the stalks and finely slice the stalks

  4. 4.

    Warm 2 tbsp olive oil in a frying pan, add the onion and sweat them down for 7 minutes

  5. 5.

    Add the garlic and the coriander stalks and stir them into the onion for 3-4 minutes

  6. 6.

    Add the minced sausages, red pepper & tomato puree to the pan and cook for about 5 minutes.

  7. 7.

    Add the oregano, paprika and cumin and stir for a further 1 minute

  8. 8.

    Add the jalapenos, chipotle paste and kidney beans and cook for 5 minutes

  9. 9.

    Take the potatoes out of the oven and wait for them to cool slightly so you can slice them in half and scoop out the potato filling. Add the mince filling and top with dairy free cheese then put back in the oven for 5 - 10 minutes or until the cheese has melted.

  10. 10.

    Take the potacos out the oven and add your toppings - lettuce, tomato, lime and crushed tortilla chips. Serve with a side of salsa and guacamole.