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Infused and share the warmth

I’m a firm believer that great things happen when cuisines collide—taking two classics and smashing their flavors, textures, and delights together.

January is the perfect time for some culinary creativity. It’s healthy eating month, so why not give the humble baked potato a Tex-Mex twist with a taco-inspired filling?

This is where the warmth of Mexico meets the cozy comfort of the UK—a dish that’s hearty, healthy, and utterly satisfying.

What culinary fusions will you be creating this month? Whatever they are, have fun experimenting, and enjoy!

Warm regards, Steve and the Spice Team

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InfusedSpices25

Good for 1 use per customer, expires January 20th

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Taco Chicken Stuffed Baked Potatoes

Ingredients

4 large baking potatoes
2 chicken breasts, diced
2 tablespoons Taco TexMex Seasoning (no salt)
2 tablespoons olive oil
1 cup shredded cheddar cheese (or a cheese of your choice)
1 cup canned black beans, rinsed and drained
1 cup sweetcorn (canned or frozen)
1 cup chopped tomatoes or pico de gallo
1/2 cup sour cream or Greek yogurt
1 avocado, sliced or diced
Fresh coriander (cilantro) leaves for garnish
Salt and pepper to taste
Optional: Jalapeño slices or hot sauce for extra heat

Instructions

Bake the Potatoes:
Preheat the oven to 200°C (400°F). Scrub the potatoes clean, prick them a few times with a fork, and rub them lightly with olive oil. Bake directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife.
Cook the Taco Chicken:
- Heat olive oil in a skillet over medium heat. Add the diced chicken and cook until lightly browned, about 5 minutes.
- Sprinkle the taco seasoning over the chicken, stirring to coat evenly. Add a splash of water (about 1-2 tablespoons) to help distribute the seasoning and create a slight sauce. Cook until the chicken is fully cooked and tender.
Prepare the Toppings:
- Warm the black beans and sweetcorn in a small saucepan or microwave.
- Dice the tomatoes (or prepare pico de gallo). Slice the avocado and chop the coriander.
Assemble the Stuffed Potatoes:
- Once the potatoes are done, let them cool slightly before slicing them open lengthwise. Gently fluff the insides with a fork.
- Fill each potato with a generous layer of taco chicken, followed by black beans, sweetcorn, and shredded cheese.
- Return the stuffed potatoes to the oven for 5-10 minutes, or until the cheese melts.
Finish with Toppings:
- Remove the potatoes from the oven and top with chopped tomatoes, avocado, and a dollop of sour cream or Greek yogurt.
- Garnish with fresh coriander and jalapeño slices if desired.

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