Ingredients
- 800 grams Potatoes
- 2 tsp Mexican seasoning
- 1 tsp Italian Herbs
- 2 tsp Olive oil first
- 200 grams Bacon
- 400 grams Corn
- 2 tsp Olive Oil second
- 1 Tomato
- 1 Avocado
- 1 bunch Coriander optional
- 100 grams Baby spinach
- 250 grams Sour cream lite
- 30 grams Sweet chilli sauce
Instructions
PREP & COOK POTATO
- Preheat oven to 220°C or 200°C fan bake. Wash and cut the unpeeled potatoes into wedges. Toss on 1-2 lined oven trays with Mexican seasoning, Italian herbs and the first measure of oil. Season with salt and pepper. Bake for 25-30 mins, until golden and tender. Swap trays halfway through to ensure even cooking.
PREP & COOK BACON
- Meanwhile, dice the bacon. Drain the corn. Heat the second measure of oil in a large frypan on high heat. Cook bacon for 5-6 mins, until browned. Add corn to the pan and cook for a further 2-3 mins, until tender and slightly charred.
PREP TOPPINGS
- Dice the tomato and avocado. Pick the leaves and finely chop the coriander. Toss the bacon, corn, tomato, avocado, spinach and half the coriander in a large bowl. Combine the sour cream and sweet chilli in a nice small bowl.
TO SERVE
- Divide the wedges between plates and load with the toppings mixture. Spoon over the sweet chilli cream and sprinkle over the remaining coriander.
Nutrition
Calories: 653kcal | Carbohydrates: 78g | Protein: 18g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 896mg | Potassium: 1707mg | Fiber: 14g | Sugar: 11g | Calcium: 180mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our