Preheat oven to 190°C. Line baking tray with non-stick baking paper. Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray.
Bake in oven for about 1 hour or until tender. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold Mexican bean filling.
Meanwhile, in a frying pan heat 2 teaspoons oil over medium heat. Fry bacon until crisp. Drain on paper towel and wipe out pan.
Heat remaining oil in same pan over medium heat. Add onion and cook 2-3 minutes until softened. Stir in taco seasoning mix and cook for 30 seconds. Add baked beans and stir until heated through.
Place potatoes onto serving plates. Fill with bean mixture and top with avocado and crisp bacon.
