Mexican Jacket Potato

I had some leftover slow cooked pork from last night's tea, I also had some large potatoes to use up so tonight's tea was inspired by leftovers. I added a few more ingredients and spices to the pork making it a Mexican style dish and baked the potatoes.

Ingredients

4 large baking potatoes
1 small onion, diced
2 garlic cloves, crushed
200 g tin corn kernels
400 g tin kidney beans
400 g tin diced tomatoes
1 small red chilli, finely chopped
2 tsp fresh coriander
1/2 tsp chilli powder
1 tsp smoked paprika
leftover pulled pork

Method

1.  Preheat oven to 200°C. Wash and dry potatoes, prick all over with a fork, place on a lined baking tray. Bake for 25 minutes. Remove from oven and coat all over with oil, season well with salt and pepper. Turn oven temperature down to 190°C. Return to oven for a further 40 minutes until skin is crispy and potato is cooked.

2.  Meanwhile heat 1 tbsp olive oil in a frying pan over a medium heat. Add onion and garlic, fry gently until soft, 8-10 minutes. Add chopped chilli, chilli powder, coriander and smoked paprika, stir through, cook for 30 seconds until aromatic. 

3.  Add corn, kidney beans, tomatoes and pork. Cook for a further 5-8 minutes or until fully heated through. 

4.  Remove cooked potatoes from oven, let them cool a little before cutting them open, fluff up the potato, season. Spoon pork filling over top of potatoes.

Serve with salsa sauce, guacamole and sour cream.