Name: Chilli potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 6 large red-skinned potatoes, skins scrubbed; 1/4 cup vegetable or olive oil; 1 brown onion, finely chopped; 2 cloves garlic, finely chopped; 1 1/2 tablespoon mexican seasoning; 300 gram packet frozen vegetarian mince, thawed; 50 gram sachet tomato paste; 1 cup grated reduced-fat cheddar cheese; 1/3 cup reduced-fat sour cream; 2 tomatoes, finely chopped; 2 tablespoon chopped coriander

Ingredients

6 large red-skinned potatoes, skins scrubbed

1/4 cup vegetable or olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 tablespoon mexican seasoning

300 gram packet frozen vegetarian mince, thawed

50 gram sachet tomato paste

1 cup grated reduced-fat cheddar cheese

1/3 cup reduced-fat sour cream

2 tomatoes, finely chopped

2 tablespoon chopped coriander

Method

1.Preheat oven to 180°C (160°C fan-forced). Wrap potatoes in foil. Bake directly on oven shelf for 50 minutes or until cooked when tested at centre with a skewer.

2.Meanwhile, heat oil in a frying pan over high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Reduce heat to moderate. Add seasoning, vegetarian mince, tomato paste and ½ cup water; cook, stirring to break up lumps, for 5 minutes or until sauce thickens.

3.Unwrap potatoes; discard foil. Transfer potatoes to serving plates. Cut a cross in the top of each potato, pinching sides to open. Fill potato with mince mixture. Top with cheese, then sour cream. Season. Serve sprinkled with tomato and coriander.

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Ingredients

Method

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