Tex-Mex Baked Potatoes

• 4 large russet potatoes
• Vegetable oil
• Salt
• 1 pound lean ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/2 teaspoon oregano
• Salt and pepper
• 1 15-oz. can tomato sauce
• 1 15.5-oz. can red kidney beans, drained and rinsed
• 1 avocado, peeled, pitted, sliced lengthwise
• 3 scallions, thinly sliced

1. Bake potatoes. IN THE OVEN: Preheat oven to 375u0b0F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. 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. 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.
2. In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; saute 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; saute 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.
3. 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.

russet potatoes, vegetable oil, salt, ground beef, onion, clove garlic, chili powder, cumin, oregano, salt, tomato sauce, red kidney beans, avocado, scallions

Taken from www.myrecipes.com/recipe/tex-mex-baked-potatoes (may not work)