Loaded Mexican-style

Potato Skins

Serves 2

For the potatoes 2 medium sized baking potatoes 2 cloves of garlic Glug of olive oil 14 cherry tomatoes ½ tsp of chipotle powder 200g of black beans 1tbsp of apple cider vinegar 1tsp of brown miso paste 5g of coriander Salt and pepper For the cashew cream 200g of cashews 125ml of water 1 lemon, juiced 1tsp of tahini Salt and pepper For the guacamole 2 avocados 10g of coriander ½ red chilli ½ lime, juiced Salt and pepper Soak the cashews in water over night (or for at least 4 hours). Preheat the oven to 2000C (fan). Wash the potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes, until cooked through. While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil. Add the beans, chipotle, cider vinegar, miso paste and salt and pepper, and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat. To make the cashew cream, drain the cashews and simply blend all ingredients together, adding the water slowly, until totally smooth. For the guacamole, scoop the flesh from the avocados and mash it with a fork. Finely chop the chilli and coriander then mix them in, along with the lime and salt and pepper. Remove the cooked potatoes from the oven and cut in half. Scoop out the middle and mix two thirds of it into the beans and tomatoes, then heap spoonfuls back into the potato skins. Drizzle with olive oil and return them to the oven for another 10 minutes. Keep any leftover mixture to eat as a side. Serve the loaded potato skins with big spoonfuls of cool guacamole and cashew cream on top.