Step 1

Cut sixteen 20cm squares of foil. Place potatoes on a plate. Use a fork to prick the potatoes all over. Drizzle with oil. Season. Wrap each potato tightly in 2 layers of foil to enclose.

Step 2

Heat a barbecue grill on medium-high. (Alternatively, prepare a camp fire and carefully place potatoes directly onto low embers.) Cook potatoes, covered, turning every 20 mins, for 40-60 mins or until tender. Transfer to a large plate.

Step 3

Combine beans and salsa in a bowl. Carefully unwrap potatoes (don’t remove foil entirely) and use a small sharp knife to cut a cross in the top of each potato (don’t cut all the way through). Squeeze bases to open slightly. Fill potatoes with bean mixture and sprinkle with cheese. Return to grill or camp fire and cook for 5-10 mins or until cheese melts. Serve with sour cream and coriander.