Place the potatoes in a large pan and cover with cold water. Bring to the boil then simmer for 8 – 10 minutes until softened.
Drain the potatoes in a colander and give them a good shake then place in a large baking tin lined with baking paper. Drizzle with olive oil and season with salt. Cook for 25 – 30 minutes turning occasionally.
While the potatoes are cooking prepare the salsa by adding all the ingredients into a small bowl and tossing to combine.
To make the guacamole, combine the avocado and lime juice in a small bowl and mash until chunky.
Turn the heat down to 200C, take potatoes out of oven and top and sprinkle with refried beans followed by cheese and the pepper. Bake for 5 – 10 until the cheese has melted.
Top with dollops of the salsa, guacamole, sour cream and garnish with radishes, and pickled jalapenos.