Tex-Mex Baked Potatoes

Ingredients

• 1  avocado pitted peeled sliced lengthwise
• 15.5 oz beans red drained and rinsed canned
• 15 oz tomato sauce canned
• 1 tablespoon chili powder 
• 2 teaspoons cumin 
• 1 clove garlic minced
• 1 pound ground beef lean
• 1 small onion chopped
• 0.5 teaspoon oregano 
• 4 large baking potatoes 
• 15 servings salt 
• 15 servings salt and pepper 
• 3  spring onion thinly sliced
• 15 servings vegetable oil 

Equipment

• frying pan
• oven
• knife
• microwave

Directions

1. Bake potatoes. IN THE OVEN: Preheat oven to 375F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt.
2. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork.
3. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
4. In a skillet over medium heat, cook beef and onion until meat has browned.
5. Drain off fat.
6. Add garlic; saut 1 minute.
7. Add chili powder, cumin, oregano and 1/2 tsp. salt; saut 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
8. Cut a deep cross in tops of potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.