Ingredients (Serves 3)
3 x 250g baking potatoes, washed and patted dry
1 tbsp olive oil
A pinch of sea salt and ground black pepper
200g tinned black beans rinsed and drained
1 tsp taco seasoning mix
2 tbsps salsa
A squeeze of fresh lime juice
50g Cheddar cheese, grated (use dairy free if preferred)
60g avocado, diced
40g crème fraîche or soured cream (use dairy free if preferred)
1 tbsp fresh coriander, finely chopped
Nutrition
Per Serving: 526 Calories, 74g Carbs, 17g Protein, 18g Fat
Preparation
Preheat oven to 200˚C/400˚F
Line a large baking tray with foil.
Slice each potato in half, lengthways
Brush both sides of each potato half with the olive oil
Season with salt and pepper
Place each potato half skin-side down on the baking tray
Bake for 40-50 minutes, turning the potatoes every 15 minutes
Once the potatoes are tender, remove them from the oven
Using a spoon, scoop around 2 tbsps potato flesh out of the middle of each potato half
Brush each potato half again with olive oil
Place the potatoes skin-side up on the baking sheet
Bake for 5 minutes, then remove potatoes from the oven and set aside
In a large bowl, mix the black beans, taco seasoning, salsa, and lime juice
Spoon the mixture into each potato half
Top with grated cheese
Bake for 10 minutes, or until the cheese is bubbling
Add the remaining toppings and serve