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:
- Preheat oven to 180 degrees.
- 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.
- Place potatoes in Décor glass container slit side up.
- 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.
- Pour over potatoes.
- Bake in the oven for 45 minutes-1 hour or until potatoes are cooked through (use a fork to test, if they fall apart).
- 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.
