Mexican Baked Potato

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

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)

Instructions:

1. Heat the refried beans on the stove in a little pot. Season with salt and pepper. Add hot sauce for extra spicy.
2. Split and fluff the baked potatoes, season with salt and pepper, a small drizzle of olive oil.
3. Top instant pot baked Idaho® potatoes with the warm refried beans.
4. Add sliced avocado, cilantro and sliced jalapeño.
5. Add a few dollops of sour cream or vegan cilantro sauce. Enjoy!
6. Place all Vegan Avocado-Cilantro ingredients into a blender, and blend until very smooth.