4 large evenly shaped potatoes, about 300 g each
290 g can red kidney beans
200 g jar taco sauce
½ avocado

 

Clean the potatoes if necessary and pat the skin dry with paper towel. Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour. Leave in the oven for 1½ hours for really crisp skins.

Rinse and drain the red kidney beans. Place in a small saucepan with the taco sauce. Stir over medium heat until warmed through. Cut cooked potatoes in half and scoop out flesh. Put into a bowl and mash with avocado then return to the potato skins. Spoon the bean mixture over the top, and serve immediately. If desired, sprinkle with a small amount of finely grated low-fat tasty cheese.

 

ANALYSIS per serve	2	4
Energy kJ (Cal)	3325 (794)	1663 (397)
Carbohydrate (g)	125	63
Protein (g)	29	15
Fat (g)	19	9
Fibre, Vitamin C, Iron

 

Preparation time: 15 minutes
Cooking time: 60-90 minutes
Serves: 2-4