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  • The Australian Women’s Weekly Food

    Healthy, hearty & vegie!

    May 03, 2021 4 minutes

    MEXICAN STUFFED POTATOES WITH SPICED TOMATO & AVOCADO SALSA

    PREP + COOK TIME 40 MINUTES SERVES 4

    4 large potatoes (1.2kg)
    1 tablespoon extra virgin olive oil
    1 small red onion (100g), chopped finely
    2 cloves garlic, crushed
    30g packaged burrito spice mix
    400g can red kidney beans, drained, rinsed
    400g can crushed tomatoes
    ½ cup (120g) sour cream
    ½ cup loosely packed fresh coriander leaves

    SPICED TOMATO & AVOCADO SALSA

    1 large tomato (220g), cut into 1cm pieces
    1 medium avocado (250g), cut into 1cm pieces
    2 tablespoons fresh lime juice
    ¼ cup lightly packed fresh coriander leaves, chopped finely
    2 tablespoons extra virgin olive oil
    2 teaspoons Tabasco sauce (see notes)

    Scrub potatoes well. Prick skin all over with a fork. Cook in

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