Potato Skins with Beans, Bacon and Salsa

Ingredients:

• 6 medium-sized red or white potatoes

• Extra-virgin olive oil

• ½ cup of rock salt

• ½ teaspoon of cumin

• 3 garlic cloves, minced

• 6 slices of shortcut nitrate-free bacon, sliced and diced

• 1 cup of organic cheddar, grated

• 1 & 1/2 cup of diced tomatoes

• 400g can red kidney beans, drained

• 1/3 cup red onion, finely diced

• 1 tablespoon jalapeno, diced finely (de-seeded for less heat)

• ½ lime, juiced

• 1 cup of natural Greek yoghurt (or coconut yoghurt)

• Optional: Parsley to garnish

Method:

1. Preheat the oven to 200°C

2. Prepare a baking sheet in a large oven-proof dish, then scatter the rock salt evenly over the base

3. Pierce the potatoes all over with a fork, around 10+ times each should do the trick, to give any moisture an avenue to escape

4. Rub a small amount of extra-virgin olive oil into the skins of the potatoes, then place atop the rock salt in the baking dish (I also lightly rolled the potatoes in the rock salt)

5. Bake for 35-50-minutes, until the skins are crispy and a fork/skewer can be inserted deeply with minimal resistance (the bigger the potatoes, the longer you will need)

6. Remove from the oven and let cool completely

7. Meanwhile, prepare the beans and salsa mixture

8. Fry the bacon in a skillet over medium-high heat until crispy

9. Combine the beans, tomato, jalapeno, onion, garlic, bacon and lime in a large bowl

10. Once cool enough to handle, halve the potatoes length ways, then scoop out the potato flesh and either discard, or save for another dish/leftovers

11. Place potatoes, skin side down, back onto the baking tray, sprinkle with the cumin

12. Place the potatoes back into the oven and bake for 15-minutes

13. Remove the potato skins from the oven. Evenly fill each skin with the bean and salsa mixture, sprinkle cheese all over the top of the potatoes and bake for another 5-minutes, or until cheese is melted

14. Serve the potato skins topped with a dollop of yoghurt and some parsley for garnish

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