Mexican (ish) potato skins with refried beans, cheese and guacamole


This recipe works very neatly in tandem with gnocchi; it means you don’t have to waste those beautiful crispy potato skins once you’ve baked the spuds. It’s also a really cheap meal.

Serves 2

Cooked skins of 2 baked potatoes – just the skins, potato flesh removed
1 tablespoon jalapenos, finely sliced

Refried beans
1 tin black beans
1 teaspoon each of ground cumin, smoked paprika and coriander
1/2 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon tomato puree
black pepper

2 avocados (keep a stone)
2 spring onions, finely chopped
1/2 chilli, finely chopped
small bunch coriander, chopped
1 large tomato, roughly chopped
1 small garlic clove, or 1/2 a clove, crushed
black pepper

4 tablespoons grated cheese – cheddar, mozzarella or the like
1 tablespoon fresh coriander, roughly chopped

Preheat the oven to 200C.

Melt a teaspoon of butter in a small saucepan. Sweat the onion; when soft add the garlic and spices and cook for another minute. Tip in the beans, re-fill the bean can with water and pour that in too, along with the tomato puree.

Bring to the boil and bubble rapidly until reduced down to a thick paste, stirring regularly so it doesn’t stick.

Meanwhile: roughly mash the avocado with a fork. Mix with the rest of the guacamole ingredients – if you’re not eating it straight away pop an avocado stone in the middle of the bowl (to stop it going brown) and put in the fridge until needed.

Fill the skins with a tablespoon of the beans, and bake in the pre-heated oven for 10 minutes until the skins start to crisp back up. Take out and dot with jalapeno slices, sprinkle liberally with the cheese, then return to the oven for another 5-10 minutes until the cheese is golden brown and bubbling and the skins are crispy. Serve with generous spoonfuls of guacamole and a final sprinkle of coriander