Ingredients
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4 medium baking potatoes
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2 tbsp olive oil
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1 tbsp taco spice mix
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salt and pepper
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150g tinned black beansdrained
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10g fresh corianderleaves, chopped
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1 spring onionfinely sliced
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1 small avocadodiced
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60g grated cheddar cheese
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100g Mexican chorizo
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100ml sour cream
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10g chiveschopped
Directions
Crispy taco-spiced potato skins made in the Panasonic Flex Air Fryer NF-BC1000. Filled two ways: one with herby coriander white beans, and the other with a smoky Mexican chorizo crumble. Finished with cheesy mash, avocado, sour cream, and chives for the ultimate sharing platter.
Ingredients
| 4 medium baking potatoes | |
| 2 tbsp olive oil | |
| 1 tbsp taco spice mix | |
| salt and pepper | |
| 150g tinned black beans | |
| 10g fresh coriander | |
| 1 spring onion | |
| 1 small avocado | |
| 60g grated cheddar cheese | |
| 100g Mexican chorizo | |
| 100ml sour cream | |
| 10g chives |
Steps
|
1
|
Half potatoes, rub the potatoes with olive oil, taco spice, salt, and pepper. Place in the large basket of the Panasonic Flex Air Fryer and cook at 200°C for 35–40 minutes until tender. |
|
2
|
Remove the potatoes and allow to cool slightly. Scoop most of the flesh into a mixing bowl, leaving a thin layer inside the skins. |
|
3
|
Mash the scooped potato with half the grated cheddar and a little seasoning until smooth and creamy. |
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4
|
Insert the divider into the basket. Place the empty potato skins back in one side to crisp, and on the other side cook the Mexican chorizo crumble for 6–7 minutes (both sides at 200°C) until browned. |
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5
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Meanwhile, toss the black beans with coriander and a little salt. |
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6
|
Fill half the potato skins with the bean mixture and half with the chorizo crumble. Top all with the cheesy mash. Return to the Flex Air Fryer and cook at 200°C for 5–6 minutes until golden. |
|
7
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Serve piled with avocado, sour cream, chives, and spring onion. |
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