Mexican jacket potatoes vegan

Preparation – 45 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Rinse the potatoes and pat them dry using paper kitchen towels. Coat the potatoes with olive oil and place them on the oven tray.

Bake the potatoes in the oven for about 45 minutes, the exact time depends on the size of the potatoes. You can easily check if they're fully cooked with a fork.

Meanwhile remove the seeds of the peppers and chop them into small cubes. Peel the garlic cloves and finely chop them. Divide the lime into wedges and finely chop the cilantro and set aside.  

Finishing the Mexican jacket potatoes – 20 minutes

Heat some olive oil in a skillet and cook the chopped peppers for a few minutes. Add the garlic and cook some more. Then also add the corn and a small handful of grated cheese and combine well.

Season with pepper and salt and add chopped cilantro. Slice the cooked potatoes almost fully in halves and divide the filling over the potatoes.

Divide some more grated cheese on top and place in the oven for another 10 minutes, or until the cheese is beautifully melted. Divide a spoonful of creme fraîche and finish it off with a little bit of coarse chili, cilantro and lime wedges. Enjoy!