Ingredients
-
4 medium russet potatoes
-
½ cup fresh salsa
-
1 medium ripe avocado, sliced
-
1 (15 ounce) can pinto beans, rinsed, warmed and lightly mashed
-
4 teaspoons chopped pickled jalapeños
Directions
-
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
-
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
-
Top each potato with some salsa, avocado, beans and jalapeños. Serve warm.
