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Stuffed Potatoes with Salsa & Beans
Ingredients
- 4 medium russet potatoes
- 1/2 cup fresh salsa
- 1 ripe avocado, sliced
- 1 (15 ounce) can pinto beans, rinsed, warmed and lightly mashed
- 4 teaspoons chopped pickled jalapeños
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Instructions
- Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
- Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
- Top each potato with some salsa, avocado, beans and jalapeños. Serve warm.
Source
Original recipe: View Original
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