Ingredients

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

Method

1. Clean the potatoes if necessary and pat the skin dry with paper towel.
2. 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.
3. Leave in the oven for 1½ hours for really crisp skins.
4. Rinse and drain the red kidney beans.
5. Place in a small saucepan with the taco sauce.
6. Stir over medium heat until warmed through.
7. Cut cooked potatoes in half and scoop out flesh.
8. Put into a bowl and mash with avocado then return to the potato skins.
9. Spoon the bean mixture over the top, and serve immediately.
10. If desired, sprinkle with a small amount of finely grated low-fat tasty cheese.