Birds Eye Green Cuisine Chilli Loaded Hassleback Potatoes

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Preheat the oven to 180°C/360°F.

Directions

Meat-free doesn’t mean missing out. If you fancy enjoying a slightly greener version of some classic comfort food, you can’t beat our delicious alternative to chilli-loaded Hasselback potatoes. Made with Birds Eye’s brilliant new Green Cuisine range, this dish proves that you don’t need beef for big flavour! 

  1. Cut parallel lines down the length of the potatoes - you can use two wooden chopsticks or wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
  2. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper. Bake for an hour or until the potatoes are fanned out.
  3. Meanwhile, cook the Birds Eye Chili mix according to package directions.  Once cooked, fill the potato slits with the chilli mixture and top with cheese. 
  4. Bake for another 10 minutes until the cheese has melted. 
  5. Top with sour cream, guacamole and spring onions.