Wednesday, November 14, 2018

Taco Stuffed Potatoes

Baked potatoes and tacos meet to make this delicious combination. Something new to try for Taco Tuesday.

Taco Stuffed Potatoes
Serves 6

  • 500g lean beef mince
  • 6 large potatoes
  • 1 onion chopped
  • 1 tablespoon tomato paste
  • 1 tin crushed tomatoes
  • 1 tin kidney beans drained and rinsed
  • 3/4 cup water
  • 1 cup grated tasty cheese
  • 1 300g tub sour cream
  • 1 300g jar salsa
  • 2 spring onions thinly sliced
  • Olive oil

Taco Seasoning

  • 1/2 tablespoon garlic powder
  • 1 tablespoon ground paprika
  • 1/2 tablespoon cumin
  • 1/2 teaspoon chili powder (more or less to taste)
  • Salt and pepper

1. Preheat oven to 200°c (180°c fanforced). Prick potatoes all over with a fork and cook in microwave for 6 minutes to cut down on cooking time. Place potatoes on a lined baking sheet and bake in oven for 1 hour, or until cooked all the way through. (You could even cook the potatoes earlier on in the day).
2. In a frying pan heat one tablespoon of oil over a high heat and saute onion for five minutes. Fry off tomato paste for a couple of minutes before browning the mince. Once mince is browned add paprika, garlic, chili, cumin powder, crushed tomatoes, kidney beans and water. Season with salt and pepper and stir. Reduce heat and allow to simmer for 20 minutes stirring occasionally.
3. Allow potatoes to cool before splitting down the middle, being careful not to split all the way through. Spoon meat mixture ontop of potato. Top with salsa and cheese and bake in the oven for a further 15 minutes at 200°c or until cheese is melted.
4. Dollop with sour cream and garnish with spring onion. Serve with salad.

xo Bec

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