Loaded baked potato with beef and bean chili

Poke a few holes in the potato, microwave it for a head start, then rub with oil and salt, wrap it and finish baking in the oven about 30 minutes.

Grate the tomato into a puree.

Press the ground beef into a hot pan to brown, then season with salt, crushed garlic, cumin, paprika and ancho chili powder and break it up with a potato masher; it cooks in about two minutes.

Stir in a couple of spoonfuls of leftover black beans, the tomato puree and a splash of water, and simmer a couple of minutes until it reduces to a saucy chili-style filling.

Split the baked potato, fluff the inside with a fork, add a little extra salt and a spoonful of sour cream.

Pile on the beef and bean mixture and finish with another dollop of sour cream, diced jalapeno, cilantro and a squeeze of lime.