Mexican Baked Potato

60 minutes
  • 6 medium blue potatoes
  • Olive oil
  • Salt and pepper
  • 1 can mixed beans
  • 400g canned diced tomatoes (or 4 tomatoes 1cm dice)
  • 30g fresh coriander
  • 1 red onion (small dice)
  • 2 garlic cloves (crushed)
  • 1 red chilli (chopped fine, optional)
  • 2 fresh limes
  • 1-2 avocados
  1. Preheat oven and tray to 200C.
  2. Prick potatoes all over with a fork, drizzle over olive oil, and rub potatoes with salt and pepper. Place on a oven tray lined with baking paper, and place in oven for 45 minutes to 1 hour, turning half way.
  3. In a pot heat olive oil and add 1/2 diced onion, crushed garlic and chilli (optional). Sauté for 4-5 minutes.
  4. Add tomato, salt, pepper, and cook for 5 minutes. Add tinned beans and half of the coriander.
  5. Once potato is cooked (test with a fork, there should be no pull), set aside for 10 minutes to cool.
  6. Cut a criss-cross on top of each potato, place pressure on the bottom half of the potato to push potato flesh out of skin.
  7. Cover with bean mixed, diced avocado, salt and garnish with remaining coriander and lime wedges.
Mexican Baked Potato_CROP
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