Ingredients
-
4 large (1kg) coliban washed potatoes
-
1 tablespoon olive oil
-
4 rashers bacon, chopped
-
1 onion, finely chopped
-
2 tablespoons taco seasoning mix
-
420g can baked beans in tomato sauce
-
1 avocado, mashed
Method
-
1Preheat 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.
-
2Bake 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.
-
3Meanwhile, in a frying pan heat 2 teaspoons oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
-
4Heat 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.
-
5Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.
Source: taste.com.au
Discussion about this post