INGREDIENTS:
4 large potatoes, washed
½ cup mild Mexican Tomato Salsa
420g can Edgell Four Bean Mix, drained
½ cup grated reduced fat Cheddar cheese
METHOD:
1.
Wrap potatoes in foil and cook on the barbecue for 40 minutes or until tender.
2.
Combine tomato salsa and drained
Edgell Four Bean Mix
. Heat in a microwave oven on high for 1 minute.
3.
Make a slit in the potatoes and spoon bean mixture over, sprinkle with cheese and serve immediately.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
TIP: Potatoes can be partially cooked in the microwave for 10 minutes before wrapping in foil to reduce cooking time on the barbecue.
Nutrition Information Panel:
Nutrient
Per Serve
Energy
967kj
Protein
13g
Fat - total
4.3g
- saturated
2.3g
Carbohydrate - total
31.9g
- sugars
4.3g
Fibre
6.5g
Sodium
488mg
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