Topped Potatoes

Mexi Topped Potatoes

Quick and easy, these vegetarian Mexican topped potatoes are ready in under 15 minutes!
  • Total Time 15 Minutes
  • Spice Level Medium
  • Servings 2
  • Ingredients 7


  • 2 medium baking potatoes
  • 250g frozen vegetarian mince
  • 175g Old El Paso™ Thick 'N' Chunky Salsa
  • 1 teaspoon mild chili powder
  • 60ml water
  • 2 tablespoons soured cream
  • Fresh chives, chopped to garnish


  1. Pierce the potatoes with a fork. Place on microwave-safe paper towel in the microwave. Microwave on High for 5-7 minutes or until tender, turning and rearranging potatoes once halfway through cooking.
  2. Meanwhile, mix the frozen vegetarian mince, salsa, chili powder and water in a medium saucepan. Bring to a gentle simmer and cook over a low heat for 4-5 minutes or until thoroughly heated, stirring occasionally.
  3. To serve, cut the potatoes in half lengthwise and mash slightly with a fork. Spoon the mixture over potatoes and top each with 1 tablespoon soured cream and a few chives.


Great served with grated cheese, coriander, spring onions, tomatoes or chopped pepper.
Easily doubled or tripled for extra guests.
Recipe Variation For a vegan version, omit the sour cream.