Mexican potato skins

Our Mexican potato skins are quick and easy to make, they taste delicious and also make an ideal post-exercise recovery food for those who keep active.

SOUR CASHEW CREAM:
½ cup raw cashews, soaked in water for 8 hours
salt, to taste
lemon or lime juice, to taste

POTATO SKINS & BEAN FILLING:
6 large potatoes
3 cups of cooked black beans
2 shallots, finely chopped
1 large garlic clove, finely chopped
2 level tsp cumin
1½ tsp smoked paprika
½ tsp cinnamon
½ tsp hot chilli powder
juice of ½-1 lime
sprinkle of pul biber / mild chilli (optional)
½-1 tsp salt
1 avocado, sliced
1 spring onion, sliced
a few cherry toms, chopped
a handful of fresh coriander, to serve
olive oil

View the full recipe at Lazy Cat Kitchen →