Nacho Loaded Potatoes




  • 4 large potatoes
  • Olive oil cooking spray
  • Salt


  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • 2 tins of mixed beans, drained and rinsed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 1/4 tsp chilli flakes (depending how spicy you like it)
  • Salt and pepper
  • 1/2 cup water


  • 1 1/2 large ripe avocados
  • 1 tomato, finely chopped
  • Small handful of coriander
  • 1/4 red onion, finely chopped
  • Juice of 1 lime
  • Salt and pepper


  • 2 tomatoes, finely chopped
  • 1/4 red onion, finely chopped
  • Small handful of coriander


  • 1 cup tasty cheese, grated
  • Natural yogurt
  • Coriander


Preheat the oven to 200 degrees C.

Give the potatoes a good scrub to remove any dirt and place directly onto a wire oven rack and into the oven. Bake for around an hour or until a skewer is easily inserted. Once done, remove from the oven and let cool on the wire rack.

Meanwhile, you can prepare the toppings. For the beans, heat a small amount of oil in a pan over a medium heat. Add the onion and garlic and stir frequently for a couple of minutes until soft. Add the beans, spices, seasoning and water to the pan and continue to stir until all the water has been absorbed. Set aside.

To make the guacamole, scoop out the avocado into a bowl. Add the other ingredients and mash together until well combined. Set aside.

For the salsa, combine all ingredients in a small bowl and set aside.

Once the potatoes are cool, cut them in half length ways and scoop out some of the potato flesh into a bowl. Make sure you leave a thin wall of potato still inside to keep the potato skins sturdy. You can use the leftover potato flesh in another recipe, such as my Potato and Fish Cakes or Garlic and Cumin Mash. Give the skin side of the potato a quick spray with some olive oil and season with salt, then place back on the wire rack (skin side up) and put back in the oven under the hot grill. Grill for around 5 minutes, or until the skin starts to go golden and crisp up. Make sure you keep an eye on it so it doesn’t burn. Then flip over the potatoes, give another quick spray and season, and grill cut side up for another 5 minutes.

Once potatoes are golden and crisp, remove from the oven and spoon the reserved bean mixture into each one. Top each one with a small amount of cheese and place back under the grill for a couple of minutes until cheese has melted.

Remove from the oven and top each potato with a spoonful of tomato salsa, followed by the guacamole, a dollop of natural yogurt and sprinkling of coriander.

Serves 4.

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