Jacket potatoes with black beans and lime
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 80 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 2 medium baking potatoes, approximately 250 g each
- 1 tablespoon olive oil
- 150 g drained ready-to-eat canned black beans
- 1 tomato, diced
- 1 teaspoon lime juice
Method
- Heat the oven to 200°C conventional or 180°C fan. Scrub the potatoes, dry and prick with a fork.
- Bake on a tray for approximately 60–75 minutes, until the centre is soft when pierced. Larger potatoes may need longer.
- Meanwhile prepare the topping ingredients as listed and mix with olive oil. Use only ready-to-eat beans or lentils as specified.
- Split the cooked potatoes, fluff the insides with a fork and add the topping. Serve immediately.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.