Recipe | Baked Potatoes with Bean Salsa

Baked Potatoes with Bean Salsa

Serves: 4
Time to make: 1 hour

Ingredients

4 large (750g total) pontiac potatoes
1 cup (150g) diced eggplant, cut into 1.5cm cubes
2 teaspoons olive oil
1/2 green capsicum, finely chopped
1 large onion, diced
2 cloves garlic, crushed
1 cup (140g) corn kernels
400g can red kidney beans, rinsed, drained
550g bottle tomato pasta sauce
2 tablespoons chopped fresh dill

Nutrition (per serve)

Energy:	1520kJ
Calories:	363cal
Protein:	15g
Fat:	4g
– saturated:	1g
Carbohydrates:	60g
– sugars:	14g
Dietary Fibre:	12g
Sodium:	660mg
Calcium:	60mg
Iron:	3.5mg

Instructions

Preheat oven to 200°C. Place potatoes in an ovenproof dish and cook for 50 minutes, or until tender. Microwave eggplant for 2–3 minutes, or until cooked.
Heat oil in a deep non-stick frying pan over medium heat. Cook eggplant, capsicum and onion for 6–8 minutes or until softened. Add garlic. Cook for 1 minute. Stir in corn, kidney beans and tomato sauce. Bring to the boil. Simmer for 2–3 minutes.
Make 2 cuts, in an ‘X’ shape, across the top of each potato. Carefully open out halfway to the base, flattening slightly to hold open. Spoon vegetable mixture over the potatoes and sprinkle with dill. Serve.