Mexican Baked Potatoes
Serves 4

4 medium potatoes washed
1 tablespoon olive oil
1 onion finely diced
1 teaspoon crushed garlic
1 x 425g can of chilli beans
1 x 425g can of chopped tomatoes Prick potatoes several times with a fork. Cook in microwave on high for about 12 minutes or until potatoes are tender. While potatoes are cooking, prepare filling. Heat the oil in a frypan and cook the onion and garlic until soft. Add the chilli beans and chopped tomatoes. Cut a cross shape in the potatoes and gently pull apart a little. Fill with the bean mixture and top with a little grated cheese and low fat sour cream.
Serve with coleslaw.