Pilgrims Choice Loaded Baked Potatoes
3 baking potatoes
3 sweet potatoes
Mexican bean filling:
2 cans of mixed beans in chilli sauce warmed
Fried egg and sriracha:
Cook the potatoes in the oven, they will need about an hour and a half.
Pop in the baking potatoes first, and cook for forty minutes, then pop in the sweet potatoes, cook for another 40 minutes. They should be fluffy and crisp.
Split open the potatoes and pop on the warm beans and top with, Pilgrims Choice Mature
cheddar, grated salsa, guacamole and sour cream.
Fry your eggs how you like them. Place on top of the topping and squeeze on some sriracha. Enjoy!
Share recipe to