Black Bean and Salsa Stuffed Potatoes

Instructions

1. 1

   Use four similarly sized potatoes, about 300 g each. Scrub, pat dry and pierce each potato deeply with a fork 6–8 times. Arrange in a single layer in a wide microwave-safe dish and cover with a vented microwave-safe lid. All timings use a 1000-watt microwave.

2. 2

   Microwave at 100% power for 10 minutes. Carefully uncover, turn each potato over and swap their positions. Cover again and microwave at 100% power for 8 minutes. Test each potato with a knife: it should slide easily into the center. Continue at 100% power in 2-minute intervals, turning and repositioning between intervals, until all are tender, usually 20–26 minutes total.

3. 3

   Let the potatoes stand covered for at least 5 minutes while you heat the filling. Drain and rinse the commercially cooked, ready-to-eat canned black beans, measuring 480 g after draining—approximately two standard 400 g cans.

4. 4

   Combine the beans and salsa in a 1.5-liter microwave-safe bowl and cover with a vented microwave-safe lid. Microwave at 100% power for 3 minutes, stir thoroughly and rotate the bowl, then microwave for another 3 minutes. Stir and check several spots with a food thermometer; the filling must reach 165°F/74°C throughout. If needed, continue in 1-minute intervals at 100% power, stirring and checking between intervals. Let stand covered for 1 minute.

5. 5

   Halve the avocado, remove the pit and dice the flesh, measuring 200 g without the skin or pit. Carefully uncover the potatoes, keeping your face away from escaping steam. Split each potato lengthwise and fluff the centers with a fork.

6. 6

   Divide all the hot bean-and-salsa filling among the four potatoes, spooning any extra alongside. Top evenly with the avocado and serve immediately.