Fajita Jacket Potatoes

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Feeds - Ready in Hour 30 Minutes

Vegetarian - Low-Saturated Fat

Fajita Jacket Potatoes TL.JPG


  • 4 Co-op baking potatoes (large)

  • 1 ½ tbsp Co-op olive oil

  • 1 red onion, thinly sliced

  • 3 mixed peppers, thinly sliced

  • 2 garlic cloves, crushed

  • 2 tsp each ground cumin, oregano and smoked paprika

  • 1 tsp chilli powder, medium or hot depending on your preference

  • 400g can Co-op red kidney beans, drained and rinsed

  • 400g can Co-op Italian chopped tomatoes

  • 30g 30g Co-op British Grated Mature Cheddar

  • 2 tbsp chopped coriander, to serve

  • 4 tbsp Co-op soured cream, to serve


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Prick the potatoes all over and rub with 1 tsp of the oil before seasoning well

  2. Bake in the oven for 1–1¼ hours until tender

  3. Meanwhile, heat the remaining oil in a pan and fry the onion and peppers for 8-10 mins, until soft

  4. Season, stir in the garlic and cook for 1 min, then add the spices

  5. Add the beans and tomatoes, then half-fill the tomato can with water and pour that in too. Bring to the boil, then reduce the heat and simmer for 15 mins, until thickened slightly

  6. Once the potatoes are cool enough to handle, cut in half and carefully remove a large spoonful of flesh from each, leaving a layer of potato inside the skin. Save the potato flesh for thickening soups or stews

  7. Preheat the oven again to 180°C/fan 160°C/gas 4

  8. Spoon the fajita mix into the potatoes, then sprinkle with the Cheddar

  9. Put back in the oven for 8-10 mins, until the cheese is bubbling, then serve sprinkled with the coriander and a dollop of soured cream