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Mexican Baked Potato

Serves 4
Preparation Time: 10 minutes
Cooking Time: 1 hour


  • 4 large washed potatoes
  • 2 teaspoons oil
  • 4 rashers bacon, chopped
  • 425g can Mexican or chilli beans
  • 1 packet Devondale Vintage Cheese Sauce
  • 185g can corn kernels, drained
  • pickled jalapeño chilli slices, to taste
  • coriander leaves, to serve


  1. Preheat oven to 200°C (180°C fan forced). Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray. Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold filling.
  2. Meanwhile, in a frying pan heat oil over medium heat. Fry bacon until crisp. Drain on paper towel. Add the beans to the frying pan and heat until warmed through.
  3. Heat sauce according to packet instructions. Place potatoes onto serving plates and fill with beans. Pour over warmed sauce, top with crisp bacon, corn, jalapeños and coriander.


  • Try filling the potato with taco mince or chopped cooked chicken instead of beans if you prefer.
  • Jalapeños can be purchased in jars from the Mexican section of the supermarket.
  • To make this dish quicker, microwave the pierced potatoes on high heat for 8-12 minutes or until cooked through.