Tex-Mex Jacket Potatoes

[Guest guest]

Tex-Mex Jacket Potatoes

 

 

4 large sebago potatoes

425 g (15 oz) can Mexican chilli beans

1 medium tomato, chopped

2 teaspoons lime juice

1/2 medium avocado, sliced

fresh coriander (cilantro) leaves, to serve

 

 

1. Position oven rack just above centre of oven. Preheat oven to 200 C (400 F)

or 180 C (350 F) for fan-forced.

 

2. Scrub and rinse potatoes. Pat dry. Pierce each potato 6 times with a fork and

wrap in foil.

 

3. Place on oven rack. Bake for 1 hour 30 minutes or until tender when a skewer

is inserted into centre.

 

4. Transfer to a plate. Stand for 10 minutes.

 

5. Meanwhile, place the beans in a small saucepan over medium heat. Cook,

stirring, for 3 to 5 minutes or until heated through. Stir in tomato and lime

juice.

 

6. Remove foil from potatoes. Return to plate. Cut a deep cross in the top of

each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top.

Repeat with remaining potatoes.

 

7. Place potatoes in bowls. Top with bean mixture, avocado and coriander. Serve.

 

 

Serves 4.