Step 1

Wash and place the potatoes on the baking tray, bake (approximately 180°C) for 50 minutes or until potatoes are soft and cooked.

Step 2

Add olive oil to pan and fry the onion, corn and capsicum for 10 minutes on medium heat until onion is soft.

Step 3

Add chipotle chilli powder and diced chilli and cook for a further 2 minutes.

Step 4

Remove from heat and then add the chopped cherry tomatoes, coriander and black beans to the onion min.

Step 5

Season with salt and pepper.

Step 6

Cut a cross in the top of each potato and gently squeeze the base to open, top with a spoonful of vegetable mix and dollop of sour cream. Serve.