Mexican jacket potatoes are made in the oven, but can easily be prepared on the barbecue. Filled with peppers, cheese and more. Mmm!
The main thing:
Other stuff:
Made by Véronique
Published at 2016-11-26, this recipe is for 4 people and takes 1 hours 5 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 22-02-2021
View the original recipe via:
https://ohmydish.com/recipe/mexican-jacket-potatoes
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.
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!
