Mexican Potato Bake

Mexican Hasselback Potato Bake is the side dish that steals the spotlight. Crispy, golden layers meet bold, fiesta vibes - all baked in one dish for maximum flavor and minimal effort. Whether you need some new inspo for weeknight dinners, or something exciting to take to a bbq, these potatoes are sure to be a hit.

Servings: 4 as a side dish 

Ingredients:

• 9 medium Potatoes 
• 1 cup Cream 
• 1 cup Milk 
• 1 ½ cup Tasty Cheese, grated 
• 1 tsp Onion Powder 
• 1 tsp Garlic Powder  
• 1 tsp Paprika 
• 1 tsp Cumin 
• ¼ tsp Chilli Powder 
• ½ tsp Salt 
• Pinch Pepper 
• Fresh Coriander Leaves, chopped to serve

Method:  

1. Preheat oven to 180 degrees. 
2. Cut thin slits about 5mm in thickness horizontally in each potato, ensuring not to slice all the way through to the bottom. Turn over the opposite side and do a light vertical slit to help ventilate underneath. 
3. Place potatoes in Décor glass container slit side up. 
4. In a medium saucepan, add cream, milk, cheese, onion powder, garlic powder, paprika, cumin, chilli, salt and pepper. Stir on a low heat until cheese has melted. 
5. Pour over potatoes. 
6. Bake in the oven for 45 minutes-1 hour or until potatoes are cooked through (use a fork to test, if they fall apart). 
7. Serve with fresh coriander leaves.
   
   TOP TIP: Using our Vent and Seal 2.5L makes easy work of cooking, serving and storing from one dish.