Ingredients
- 4 large (1kg) Vivaldi 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
Directions
- Step 1
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.
- Step 2
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.
- Step 3
Meanwhile in a frying pan heat 2 teaspoons oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
- Step 4
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.
- Step 5
Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.
Serving size: 4
Recipe courtesy of taste.com.au