Serving size: Serves 4
Cuisine type: Mexican, Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes

INGREDIENTS

4 large (1kg) coliban or desiree washed potatoes
1 tablespoon olive oil
1 onion, finely chopped
1 garlic glove, finely chopped
500g chicken mince
420g can Mexican chilli beans in tomato sauce
1 tablespoon tomato paste
1 tablespoon tomato sauce
2 jalapeno chillies in vinegar (finely sliced)
1 tablespoon chutney
2 teaspoon lime juice
salt
1 avocado, diced
2 tablespoons light sour cream

METHOD

Preheat oven to 190°C. Line tray with non-stick baking paper. Pierce skin of potatoes in several places. Place potatoes on tray. Bake in oven for 1 hour or until tender. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add beans, tomato paste, 80ml water, tomato sauce, chillies, chutney and lime juice.

Cook, stirring for 5 minutes or until sauce thickens. Season with salt. Remove potatoes from oven and cut a 5cm-deep cross into each. Push sides open to hold filling. Place potatoes onto plates. Fill with mince-bean mixture and top with avocado and a dollop of sour cream.

This recipe was provided by Australian Avocados. For more great recipes, please visit Australian Avocados.