Wash potatoes and pierce with a
fork all over. Bake or microwave according to desired tenderness. When done, cut
potatoes in half lengthwise.
Rinse black beans thoroughly and
heat, if desired. Spoon beans evenly over potatoes, about 1/3 cup of beans per serving.
Put 2 tablespoons of salsa on each potato. Divide avocado into 4 pieces for garnish.
Note: You can spray a little olive
oil on the potatoes to keep them moist while cooking. For extra zest, squeeze a clove
garlic through a press to mix with the salsa.