Loaded Chilli Beef Potato Skins

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Serves 8, prep time, 30 minutes, cooking time 1 hour 20 minutes

8 large baking potatoes
2 tbs olive oil
1 pack of minced beef
1 onion, finely chopped
2 garlic cloves crushed
1 small chopped red chilli
1/4 teaspoon ground chilli flakes
1 tsp ground coriander seeds
1 can diced tomatoes
2 tbsp tomato ketchup
2 tbsp Chipotle Tabasco sauce
1 cup vegetable stock
1 can kidney beans, drained and rinsed

Grated mozzarella
Plain Greek yoghurt
2 mashed avocados
1/2 chopped red onion
1 diced red tomato
Jalapeños to serve

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Preheat oven to 180°C. Wash and prick the potatoes, place on the oven shelf and bake for 50 minutes until soft. Allow cooling for 10 minutes, cut potatoes in half lengthways. Using a teaspoon, spoon out the potato, leaving a 5mm border around the edges. Season well and place the skins on a baking tray; return to the oven and bake for another 30 minutes until crispy. Meanwhile, heat oil in a frying pan over medium heat. Add the onion and crushed garlic, cook until the onions soft. Break the mince into the pan and stir until the meat is evenly browned. Add the remainder of the ingredients. Reduce the heat and cook for 10-15 minutes or until the sauce thickens. Next, arrange potato skins on a serving dish, fill each skin with chilli. Top with mozzarella cheese, and place under the grill until the cheese has melted. Finally topped with mashed avocado, greek yoghurt, chopped tomatoes, jalapeños and chopped red onion.



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