Craving a lightning-fast comfort dish that still packs a punch? Sticky Chilli Baked Potato turns everyday spuds into a molten, cheesy masterpiece in just half an hour. The secret lies in bathing the potatoes in a tangy pool of chopped tomatoes blended with Marion’s Kitchen Sticky Chilli Ginger Marinade, then finishing with a hit of Marion’s Kitchen Crispy Chilli Oil for irresistible heat and crunch. It’s vegetarian-friendly, perfect for weeknights, and tastes like you’ve fussed for hours.
4 medium size potato, skin on, thinly sliced
400g can chopped tomato
¼ cup Marion’s Kitchen Sticky Chilli Ginger Marinade
300g Mozzarella cheese, shredded
2 tbps Marion’s Kitchen Crispy Chilli oil , plus to serve
2 tsp sugar
Sea salt & ground black pepper, to taste
- Pre-heat oven to 180 °C. Lightly grease a 25 cm baking dish or casserole.
- In a mixing bowl , stir together the chopped tomatoes and sticky chilli ginger marinade , crispy chilli oil , sugar, and sliced potato.
- Arrange the potato slices in the casserole dish, slightly overlapping. Drizzle lightly with the oil from crispy chilli oil over the potatoes.
- Place the dish on the middle rack and bake with aluminium foil covered for 90 minutes, or until the potatoes are tender.
- Then scatter mozzarella over the top and bake on highest heat until the cheese is melted and golden.
- Spoon over extra Crispy Chilli Oil to taste. Serve hot and enjoy!
