Mexican Baked Potato | Idaho Potato Commission

Ingredients

• 1 can refried beans, Mexican style
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 instant pot baked Idaho® Russet Potatoes
• 1 avocado, sliced
• 2 tablespoons cilantro leaves, chopped
• ½ jalapeño, thinly sliced
• ¼ cup sour cream or vegan Avocado-Cilantro sauce
• 1 medium avocado, ripe
• ⅓ cup cilantro
• ⅔ cups water, plus more as needed
• ½ teaspoon kosher salt
• 1 teaspoon coriander
• ⅛ cup lime juice
• 2 garlic cloves
• cracked pepper to taste
• pinch cayenne or a few slices of jalapeño (optional, to taste)