Ingredients per serve


What you need

Crispy, roasted whole potato topped with a Mexican chilli-bean mix and coriander for a twist on an English pub classic.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Roast Potato

    • Wash the potatoes in cold water and thoroughly dry.
    • Coat with olive oil and roast the potatoes in the oven at 180°C for 1 hour.
  3. Topping

    • Heat oil in a pan and add the chillies. Allow to sweat.
    • Add the cannellini beans, corn kernels, and KNORR Mexican Chunky Salsa Mild.
    • Heat until warmed through. Set aside.
  4. To Cook & Serve

    • Place the roast whole potatoes in the oven at 220°C for 10 minutes, or until crispy.
    • Make a cross-cut on the top of the potato and squeeze the sides.
    • Add the chilli-bean topping and a big dollop of HELLMANN'S Vegan Mayonnaise.
    • Garnish with green onions and coriander. Serve immediately.