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Main Ingredients | Potatoes |
Cuisine | Mexican |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | Cooking Time |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Jacket Potatoes With Mexican Sweet Corn Relish
- 8 medium Potatoes
Method
- Preheat oven to 200°C. Scrub the potatoes and prick them with a fork. Bake potatoes in the pre-heated oven at 200°C for about one hour or until just tender. Set aside to cool slightly.
- Halve them and scoop out the centers leaving a half centimeter wall all round. Boil the sweet corn for three to four minutes. Drain thoroughly and roughly crush in a food processor.
- Mix sweet corn, red capsicum, cucumber, red chilli powder, lemon juice, melted butter, salt and black pepper powder. Add lemon rind to the sour cream and mix well.
- Stuff the potato halves with the corn mixture. Top it with half a teaspoon of sour cream mixture. Serve hot.
Nutrition Info
Calories | 1105 |
Carbohydrates | 203.5 |
Protein | 17.8 |
Fat | 25.1 |
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