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Potato

  • Whole large potatoes 10 x
  • Olive oil 50 ml

Topping

To Serve

  1. Potato

    • Wash the potatoes with cold water and dry them. Use some olive oil to coat and cook them in the oven at 180 degree Celsius for one hour.
  2. Topping

    • Heat oil in a pan and add chillies and sweat. Add cannellini beans, corn kernels and KNORR Mexican Chunky Salsa Mild and heat until warm.
  3. To Serve

    • Put the cooked potatoes in the oven at 220 degree Celsius for 10 minutes or until crispy.
    • Cut a cross on top of the potato, squeeze the sides. Add the bean mix and top with HELLMANN'S Vegan Mayonnaise, green onions and coriander.

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