Bean & avocado potato
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
