Accordion Potatoes with Chipotle Lentil & Pepper Topping

Directions

1. PREHEAT oven to 400°F (200°C).
2. SLICE potato about every 1/8 inch all the way along, cutting about ¾ of the way deep, do not cut all the way through. Do this with all potatoes. Soak in cold water and delicately fan out. Remove from the water and pat dry. Place in a large bowl, drizzle with canola oil, and season with cumin, salt, and pepper. Try to season in between layers. Place potatoes on a lined baking tray and bake uncovered for 45 minutes, or until fully cooked. When the potatoes are cooked, sprinkle the grated cheese on top and bake or broil until the cheese is bubbly.
3. WHILE the potatoes are baking, melt butter and sauté the onions and peppers together until the juices reduce and the peppers are tender. Add tomato, cumin, and chipotle and sauté for another 1-2 minutes. Add lentils and cook until hot. Season with salt and pepper and stir in lime juice, zest, and green onion. Stir in avocado.
4. SQUEEZE a bit of lime juice on the potatoes. Top each potato with a generous amount of prepared topping and 1 Tbsp (15 mL) sour cream.