Mexican Bean Loaded Skins – Pilgrims Choice

Ingredients

• 4 Large Baking Potatoes
• 1 tbsp Olive Oil
• 1 tsp Sea Salt
• 2 x 400g Tin Red Kidney Beans, drained
• 1 tsp Crushed Garlic
• Small Red Onion, finely diced
• 1 tsp Chipotle Powder
• 1 tbsp Tomato Puree
• Handful of Fresh Coriander, roughly Chopped
• 200ml Vegetable Stock
• 1 Avocado
• Juice of Half a Lime
• Pinch of Chilli Flakes (Optional)
• 50g Pilgrims Choice Cheddar, Mature/Extra Mature/Vintage, grated
• 2 tbsp Sour Cream