MEXICAN JACKET POTATOES

(SERVES 4) 4 baking potatoes 6 tbsp olive oil Pinch of salt 3 tsp freshly ground black pepper 100g of grated cheddar cheese 1 can of baked beans (400-420g) Sour cream to taste Salsa to taste A handful of chopped coriander

1

Preheat oven to 180C/160C fan/ gas mark 4 2 In a bowl, toss the potatoes with oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender – this should take about 60 minutes. 3 Make a small slit lengthwise, about one inch deep, in each potato, being careful not to cut all the way through. Pinch and press the sides to open the potatoes in the centre to open them up. 4 Divide the cheese, baked beans, sour cream and salsa evenly among the potatoes. Garnish with chopped coriander and serve.