Mexican Tattie

Preparation: 10

Cooking time: 45

Serves: 2

Type of recipe: Light meal, lunch, gluten free, vegetarian

Recipe

Looking for a quick, nutritious meal that hits all the right notes? Perfectly baked Sebago potatoes are topped with melted reduced-fat cheddar cheese, tangy salsa, and creamy avocado for a flavorful dish that’s simple to prepare and packed with wholesome goodness.

Ingredients:

2 x 150g Sebago potatoes
1⁄4 cup (25g) grated, reduced-fat cheddar cheese
1⁄2 cup (90g) salsa
1 large (300g) avocado, cubed

Method:

Preheat oven to 200°C.
Scrub potatoes with a brush. Pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the centre of oven.
Bake for 40 to 45 minutes or until tender when a skewer is inserted into the centre.
Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top.
Sprinkle the cheese into the hot tatties, then the salsa, then the avocado. Serve immediately.