Instructions

Follow the steps and taste along the way.

1. Bake the potatoes

   Preheat the oven to 210 °C. Wash the potatoes, dry them thoroughly, and prick them in several places with a fork. Rub them with 10 ml olive oil, sprinkle with 3 g salt, and place them directly on the oven rack. Bake for 55–65 minutes, until the skins are dry and crisp and the tip of a knife slides easily into the center.

   

2. Make the lime salsa

   Mix the onion with 15 ml lime juice and leave it to soften for 10 minutes. Then add the tomatoes, avocado, cilantro, and 1 g salt. Toss gently so the avocado pieces stay intact.

   

3. Heat the beans and corn

   Heat the remaining 5 ml oil in a pan. Add the cumin and smoked paprika, stir for 20 seconds, then add the beans, corn, 1 g salt, and half the black pepper. Heat over medium heat for 5–7 minutes, stirring occasionally; the beans should be hot but still hold their shape.

   

4. Mix the yogurt topping

   Stir the yogurt together with the zest of half the lime and the remaining 15 ml lime juice. Refrigerate until the potatoes are done baking.

   

5. Fill and serve

   Cut the baked potatoes lengthwise and carefully open them up. Lightly mash the insides with a fork and divide the warm bean-and-corn mixture among them. Top with the salsa and yogurt. Sprinkle with the remaining black pepper and serve immediately.