Mexican baked potato

This is a simple and scrummy way to be able eat potatoes. Having the theme of Mexico gives a rough guideline around what ingredients this potato is topped with. You could easily change this to theme the potato as French, Italian, Brazilian or Swiss.

This is a great recipe if there are children in the class who are sensitive or allergic to gluten.

What you need per child is:

– 1 medium cooked and cooled potato
– 2-3 pieces of in-season vegetables
– 2 tsp of kidney beans
– 2 tsp of tomato passata or canned tomatoes
– 2 tbs of grated cheese
– Avocado and sourcream to top post cook.

Enjoy!