1

Preheat oven to 190°C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.

2

Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.

3

Meanwhile, in a frying pan heat 2 tsp oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.

4

Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.

5

Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.