 Preparation
Time 10 minutes
Cooking Time 60 minutes
Ingredients (serves 4)
4 large (1kg) coliban washed potatoes
1 tbs olive oil
4 rashers bacon, chopped
1 onion, finely chopped
2 tbs taco seasoning mix
420g can baked beans in tomato sauce
1 avocado, mashed
Method
Preheat oven to 190°C. Line baking tray with non-stick
baking paper. Pierce skin of potatoes in several different
places using a fork or skewer. Place potatoes on baking
tray.
Bake in oven for about 1 hour or until tender. Remove from
oven and cut a 5cm deep cross into each potato. Press sides
to open cross to hold Mexican bean filling.
Meanwhile, in a frying pan heat 2 tsp oil over medium heat.
Fry bacon until crisp. Drain on paper towel and wipe out
pan.
Heat remaining oil in same pan over medium heat. Add onion
and cook 2-3 minutes until softened. Stir in taco seasoning
mix and cook for 30 seconds. Add baked beans and stir until
heated through.
Place potatoes onto serving plates. Fill with bean mixture
and top with avocado and crisp bacon.
Notes & tips
Tip: If you're short of time, speed up the cooking process
and microwave the potatoes on High/100% for 8-10 minutes
until tender.
Source: Fresh Living - August 2005 , Page 49
Recipe by Mary Wills
More recipes at:
www.taste.com.au
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