Quick & Easy

Mexican stuffed potatoes with spiced tomato and avocado salsa

A healthy and filling Mexican vegetarian dish with a rich and delicious spiced tomato and avocado salsa.
mexican stuffed potatoes with spiced tomato and avocado salsa



1.Scrub potatoes well. Prick skin all over with a fork. Cook in microwave oven on high (100%) 10 minutes or until tender when pierced with a skewer. Cover to keep warm.
2.Heat oil in a large saucepan; cook onion and garlic, stirring, 3 minutes or until onion begins to soften. Stir in spice mix and beans, then tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Season to taste.
3.Meanwhile, make spiced avocado and tomato salsa. Combine ingredients in a medium bowl; season to taste.
4.Cut a cross, about 5cm deep, in the top of each potato. Press on the sides of the potato until the cross opens up to form a cavity; place on serving plates.
5.Spoon bean mixture onto potatoes; top with sour cream, salsa and coriander.

Potato cooking time will depend on the wattage of your microwave. If you don’t like too much chilli heat, start by adding a dash of Tabasco to the salsa, then increase to taste.


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