Preheat the oven to 200 ° C (top / bottom heat). Wash the potatoes, prick a few times with a roulade needle or fork, wrap in aluminum foil and cook in the oven for 45 minutes. Remove the film after 30 minutes.
In the meantime, cut the onions and press the garlic. Sweat half of the onions in a pan until translucent. Then add the can of kidney beans with liquid, the garlic, the bulgur, 2 cups of water, cumin, paprika powder, salt and pepper to the pan.
Let everything simmer for about 10 minutes on low heat and then turn off the stove, but leave the pan on the plate. If you use veggie mince instead of bulgur, do without the water.
Do not forget to take the potatoes out of the foil after the 30 minutes.
Put the other half of the onions with the corn, liquid, lime juice and oil in a large bowl. Quarter the cherry tomatoes and chop the coriander. Add 1 tablespoon coriander to the pan and add the rest with the tomatoes to the bowl and stir well.
After 45 minutes, take the potatoes out of the oven and cut a cross into them, then squeeze the potatoes together once. Now put 1 tablespoon of butter and 1 - 2 tablespoons of cheese in the opening for each potato and mash it in the potatoes so that a cheese-butter-potato mixture is created in the potato.
Now the potato is filled with 3 tablespoons of beans from the pan, 3 tablespoons of corn-tomato mixture and 1 - 2 tablespoons of sour cream.
If you like, jalapeños or olive strips can be sprinkled on the sour cream or 2-3 nachos can be placed in the potato.
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