Mexican Baked Potato
 | Cooking Time 60 minutes |
 | Serves 4 to 6 |
INGREDIENTS
- 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
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Preheat oven and tray to 200C.
- 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.
- In a pot heat olive oil and add 1/2 diced onion, crushed garlic and chilli (optional). Sauté for 4-5 minutes.
- Add tomato, salt, pepper, and cook for 5 minutes. Add tinned beans and half of the coriander.
- Once potato is cooked (test with a fork, there should be no pull), set aside for 10 minutes to cool.
- 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.
- Cover with bean mixed, diced avocado, salt and garnish with remaining coriander and lime wedges.
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