8 Baked potatoes, cooled, halved and hallowed out (safe the rest for another meal)
1 can black beans, rinsed
1 cup corn crenels
4 green onions, chopped
1/2 red capsicum, cubed
1 cup grated Mexican cheese blend and more for topping
2 tablespoons salsa
Salt and pepper
Preheat oven to 175C.
Prepare the potatoes and set aside on a lined baking tray.
Mix the rest of the ingredients in a bowl. Spoon bean mix into potato skins and top with additional cheese.
Bake for 10 minutes, then move to top rack and grill for approximately 5 minutes or until crispy and melty on top.
Serve with block olives, salsa and guacamole.
My Family's Favorite Recipes 