Stuffed Baked Potatoes with Black Beans, Corn, and Lime Salsa

Instructions

1. 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. 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. 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. 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. 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.