10 Minute preparation, 15 – 45 minute cooking time

Serves 2



  • 2 Potatoes

  • 4 tbspn black beans

  • 4 tbspn corn kernels

  • Jar of tomato salsa (Optional)

  • Hot Sauce (Optional)

Fresh Salsa

  • 1 tomato

  • ¼ red onion

  • ¼ - ½ avocado

  • 1 tbspn coriander leaves

  • 1 tbspn lemon juice

  • Salt to taste

Cheesy Sauce

  • 2 potatoes

  • 1 carrot

  • ½ cup water

  • Juice of ½ lemon

  • 1/2 tsp salt (Reduce if on a low sodium diet)

  • 1 tsp miso

  • ¼ tsp mustard powder

  • ¼ cup cashews (Optional)

  • 1/4 cup yeast flakes

  • Pinch of cayenne Pepper


  1. You either need to bake or microwave your 2 main potatoes, if you are baking them get the potatoes on immediately and cook them  depending on size for around 45 minutes @ 200c (400f) as a starting point. If you are microwaving them try 10 minutes to start with, you could also finish them in the oven. If you are microwaving the potatoes don’t do that until you’ve made the cheesy sauce.

  2. To make the cheesy sauce you need to peel and chop the potatoes and chop the carrots. Steam until cooked, about 10 minutes depending on size of chunks, over medium to high heat.

  3. Strain water off and add all the ingredients for the cheesy sauce to a food processor or blender. Blend until super smooth.

  4. To make salsa finely dice all ingredients, squeeze the juice and toss together in a small bowl, season to taste.

  5. Once potato has baked spilt it down the middle and top with black beans, corn, store bought salsa, cheesy sauce and top with fresh salsa. Optional – add chillis or hot sauce. Eat and enjoy!


Mexican Loaded Potato

with Cheesy Sauce