Baked Potatoes With Beans And Corn - cooking recipe

Ingredients

4 None baking potatoes (about 10 oz each)
1 tbsp light olive oil
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 can (14 oz) diced tomatoes
1 can (15 oz) mixed beans, drained and rinsed
2/3 cup grated Cheddar cheese
1 can (11 oz) sweet corn
3 None green onions, finely chopped
1 tbsp lemon juice
1/2 cup sour cream
None None Mixed salad, to serve

Preparation

Preheat the oven at 400\u00b0F. Pierce potatoes all over with a fork. Bake for 45 mins until tender. (Or microwave potatoes on high for 12-15 mins until tender.)
Meanwhile, heat oil in a medium saucepan on medium heat. Cook and stir garlic and spices for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins, or until sauce has thickened slightly. Stir in beans.
Cut a cross in the top of each potato; gently squeeze to open top slightly. Place potatoes in a baking pan. Spoon tomato mixture into potatoes; sprinkle with cheese. Bake for 5 mins, or until cheese is melted and bubbly.
Meanwhile, combine corn, onions and lemon juice in a small bowl. Top potatoes with sour cream and corn salsa. Serve at once with salad.