TEX-MEX baked Potato / بطاطا مخبوزة تكس مكس

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When I was young, I was under the impression that potatoes originated from Ireland, little did I know the vegetable is traced to Peru (Aztek) where they originated, and it was only in the sixteenth century the Spanish introduced it to Europe and then the world. Since then this vegetable is considered the favourite amongst most people, cooked and consumed in many different preparations, French fries and baked potatoes remain amongst the most-loved. 

I am passionate about natural and quick cooking. Many families struggle to find the element of free time to cook, and therefore step away from the kitchen and start relying on processed foods, take away or ready-made meals which are a contributing reason to ill health and obesity. 

Although potatoes are carbohydrate rich, they consist of complex carbohydrates that break down slower in the digestive system releasing sugars slowly into the bloodstream and providing a slow release of energy to last the day. I always advocate that finding a balance in what we eat is key to a healthy mind and body. 

Fad diets eliminating carbohydrates complex or simple are quick-fix diets, great for fitting into a dress you long for but struggle to be adopted as a lifestyle diet. Whereas reducing the daily consumption of carbohydrates and increasing the fibre intake from vegetable and fruits is key to achieving the correct balance unless your line of work is very physical. 

This dish is very filling, so I recommend half a potato for those on a healthy diet plan and consume it with a fresh green salad on the side. 

When running against the clock remember this recipe. 

Servings: 4 

Preparation Time: 20 minutes 

Start to finish: 40 minutes 

cooking: 8 minutes 


  • 4 Idaho potatoes* 300 grams each 

  • 400 grams ground beef 

  • 1 onion 

  • 1/4 red pepper 

  • 1/2 teaspoon black pepper 

  • Salt 

  • Chilli flakes 

  • 1 teaspoon cumin 

  • 1 teaspoon coriander powder 

  • 2 teaspoons garlic powder 

  • 4 tablespoons tomato paste 

  • 3 tablespoons olive oil 

  • Water 

  • 1/2 cup sour cream 

  • 1 cup shredded cheddar cheese 

*Any floury potato variety works 


* You have 2 choices for cooking the potatoes, either in the microwave for a quick option or bake in the oven for better flavour. 

* Preheat oven to 180 C fan if choosing to use the oven method. 

* Wash and dry potatoes, then lay them on a tray or directly on the oven wire shelf. 

* bake for 1 hour or until the potatoes are soft and fluffy to the touch. 

* If using the microwave method, then cook for 8 minutes on the highest setting. 

* Depending on the power of the microwave you may need a few more minutes. 

* Dice the onion and the red pepper finely and sauté in the olive oil until the onion is translucent. 

* Add the beef and sauté, once browned add the spices and the tomato paste. Cook until the meat is cooked and slightly saucy. 

* Open the baked potato in a zigzag way as in the video and push inwards at both ends and fluff. 

* Top with the tex-mex beef and cheese then return to the oven or microwave until the cheese melts, top sour cream, coriander and jalapeno peppers. You may want to add homemade guacamole


* Idaho potatoes are ideal because of their low moister, and they fluff nicely, if unavailable any floury potato works. 

* Make sure the potatoes are equal in size in order to bake simultaneously. 

* Any topping can be used such as Bolognese sauce, chilli con carne and my vegetarian chilli 

Per Serving: 704 Calories; 52g Fat (66.5% calories from fat); 28g Protein; 31g Carbohydrate; 3g Dietary Fiber; 127mg Cholesterol; 398mg Sodium