Crispy Black Bean Baked Potato

• 1 baking potato
• 1 small tomato
• 2 tbsp red onion
• 1 tsp chopped fresh coriander
• ½ tin black beans, rinsed and drained
• 10g feta (about 1 ½ tbsp)
• Salt pepper and oil as needed

1. Prick the potato with a fork then coat with a little oil, salt and pepper. 
2. Place the potato into the Vortex Mini, select Bake and set the temperature to 199°C and time to 30 minutes, and press start. (Ignore when prompted to add food, as the potato will already be inside!)
3. While the potato cooks, dice the tomato and red onion, and combine them in a bowl with the coriander and some salt to taste and set to one side.
4. Once the potato has finished cooking, rinse the black beans, then coat them in a drizzle of oil. 
5. Add the black beans into the Vortex mini with the potato, and bake for an additional 5 minutes at 199°C, until the black beans have burst and crisped.
6. To serve, split the potato open, add the crispy black beans, fresh salsa and finish with feta.

Cauliflower Cheese Popper Potato

• 1 baking potato
• 2-3 spoons of precooked cauliflower cheese
• 10-15g (a small handful) grated cheddar cheese
• 1-2 tbsp jalapenos (add to taste preference)
• Salt pepper and oil as needed

1. Prick the potato with a fork and coat with a little oil, salt and pepper. 
2. Place the potato into the Vortex Mini, select Bake and set the temperature to 199°C and time to 35 minutes, and press start. (Ignore when prompted to add food, as the potato will already be inside!)
3. While the potato cooks, chop the jalapenos and mix into the cooked cauliflower cheese.
4. When the cooking program finished, remove the potato and split it open with a knife. Add a little cheese to the potato, top with your  cauli-cheese, and more grated cheese.
5. Place the cauli popper potato back into the Vortex Mini, and select Bake on 199°C for an additional 5 minutes, until the cheese is bubbly and golden.

Crunchy Chickpea, Red Onion & Rocket Sweet Potato

• 1 sweet potato
• ¼ red onion
• ½ lime, juiced
• 60ml plain yogurt
• 1 x 400g tin of chickpeas, drained and rinsed
• 1 tsp taco spice
• Rocket, for garnish
• Salt pepper and oil, as needed

1. Prick the sweet potato with a fork and coat with a little oil, salt and pepper. 
2. Place the potato into the Vortex Mini, select Bake and set the temperature to 199°C and time to 35 minutes, and press start. (Ignore when prompted to add food, as the potato will already be inside!)
3. While the sweet potato cooks, thinly slice the red onion, then squeeze over the lime juice and sprinkle with salt to help them soften faster. 
4. In one bowl, season the yogurt with salt and pepper and mix. In a second bowl, combine the chickpeas with 1 tbsp oil, taco spice, salt and pepper.
5. Once the potato has finished cooking, add the chickpeas into the Vortex Mini with the sweet potato, and select Bake on 199°C for an additional 8 minutes, until the chickpeas are crunchy.
6. To serve, smear the yogurt sauce over a plate, then place the sweet potato on top and split open. Add a few spoons of crispy chickpeas (save the remainder for snacking), pickled red onion and scatter some rocket on top.