Microwaved Mexican stuffed potato

I'd forgotten how easy it was to make a meal out of one humble potato. I used to do these 'stuffed' potatoes all the time on my own for a quick meal and thought I'd start doing it again when it's only the man and I at home for an easy night's meal. It's done in next to no time and it's a great way to use up leftovers like the Chilli Con Carne I'd cooked the night before.

It only takes a couple of minutes per potato in the microwave to cook it. First, prick all over with a fork, place on paper towel in the microwave and for this medium sized potato, I allowed 4 minutes. After two minutes, I turn the potato over and do the other side for 2 minutes. Better to under cook it and then zap for an extra minute or two. If it's overcooked, the skin will be quite tough. While it's cooking I get the toppings ready.

I had an avocado in the fridge and whipped up my easy, 'no fuss' guacamole which is just mashed avocado, salt and pepper and a bit of lime juice.

Just enough leftover chilli, for two. This gets heated in the microwave too for a couple minutes.

Grate some cheese. Gotta have cheese!

Now that the potato is cooked, time to assemble. Be careful with the potato because it will be super hot. Cut into quarters, not quite cutting all the way through. Top with a knob of butter. Top with the heated chilli, grated cheese, guacamole, sour cream and salsa (if you have it). 

In around 10 minutes, you have a quick, healthy meal for two. The topping ideas are endless. Use any kind of leftovers, cooked meats, salads like coleslaw, baked beans and bacon (for example). I'm going to go back to the humbled stuffed potato more often now. I know this one was well received.

Microwaved Mexican Stuffed Potato

• one potato per person
• leftover Chilli Con Carne (or savoury mince, for example)
• butter
• guacamole (made by mashing avocado and adding salt, pepper and lime juice)
• cheese, grated
• sour cream
• salsa

1. Prick potato all over with a fork and place on a paper towel in the microwave.
2. Cook for 2 minutes (for a medium sized potato) and turn over, cooking for a further 2 minutes. 
3. Repeat for more potatoes. (You can cook all potatoes at once but will have to experiment with cooking times.)
4. Cut potato in quarters in serving dish and top with a knob of butter.
5. Add toppings and serve.