- 4 Big Round Baked Potatoes
- 1 Tsp. Thyme Leaves
- 1 Tbsp. Mahram cucumber pickle, chopped
- 1 Tbsp. Mahram Jalapenos Peppers
- 3 Tbsp. Mahram Nachos Cheese
- ¼ Cup Chopped Peppers
- 1 Tbsp. Chopped Garlic
- 2 Tbsp. Mahram Shallots
- 2 Tsp. Chopped Parsley
- 1 Tbsp. Corn Oil
- Mahram ketchup for serving (As needed)
How to prepare:
Cut the potatoes with skin lengthwise into 2 equal halves, scoop the potato from inside and keep potato shells aside.
In a bowl, mix the scooped potato with cucumber pickle, jalapenos, peppers, thyme and parsley until well combined.
Pour some oil in a pan; sauté garlic and shallots until translucent.
Add garlic and shallots to the potato mixture. Adjust the seasoning and mix well.
Place the potato shells on a baking tray.
Divide the prepared mixture equally among the shells then sprinkle with nacho cheese on top. Bake in the oven for 12 minutes at 150ºC.
Serve hot with ketchup.