Mexican Style Baked Potato with Cashel Blue, Beans and Salsa

• 4 large baking potatoes

For the filling:

• 1 tbsp olive oil
• 1 red onion, diced
• 1 clove garlic, crushed
• 1 red pepper, diced
• 2 tsp smoked paprika
• 400g tin kidney beans, drained
• 200g tomatoes, chopped

For the blue cheese dip:

• 4 tbsp mayonnaise
• 4 tbsp creme fraiche
• 60g Cashel Blue

For the salsa:

• 200g tomatoes, finely diced
• ½ red onion, finely diced
• 10g coriander, finely chopped

1. Preheat the oven to 200C. Score the potatoes and put on the middle shelf of the oven.
2. Meanwhile make the filling: Heat the oil in a saucepan, over a medium heat. Add the red onion along with a pinch of salt. Saute until soft, then add in the garlic. Cook for another couple of minutes. Add the red pepper and smoked paprika and cook for a further 2 minutes. Stir in the kidney beans and chopped tomatoes. Season with salt and pepper and cook for 20 minutes or until the tomatoes have reduced and the mixture has come together.
3. To make the blue cheese dip, place all the ingredients into a small blender and blend together.
4. For the salsa, mix all the ingredients together and season to taste.
5. When the potatoes are cooked through and crispy on the outside, remove from the oven, cut in half and divide the filling between the potatoes. Sprinkle over Cashel Blue and place back in the oven to melt the cheese. Drizzle over the blue cheese dip, place the salsa on top and crumble over some more Cashel Blue.