1

Preheat oven to 190°C. Line tray with non-stick baking paper. Pierce skin of potatoes in several places. Place potatoes on tray. Bake in oven for 1 hour or until tender. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add beans, tomato paste, 80ml water, tomato sauce, chillies, chutney and lime juice.

2

Cook, stirring for 5 minutes or until sauce thickens. Season with salt. Remove potatoes from oven and cut a 5cm-deep cross into each. Push sides open to hold filling. Place potatoes onto plates. Fill with mince-bean mixture and top with avocado and a dollop of sour cream.