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Mexican jacket potatoes

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 350g minced steak

  4. 2 tablespoons tomato paste

  5. punnet cherry tomatoes, sliced

  6. 125g can red kidney beans, rinsed, drained

  7. 30g sliced salami, chopped

  8. cup finely chopped parsley, plus extra,

  9. to serve teaspoon chilli flakes, optional

  10. 6 medium cooked medium potatoes, skins on

  11. cup grated tasty cheese

  12. sour cream, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C. Line an oven tray with baking paper.

  2. Heat oil in a large saucepan on high. Saute onion for 1-2 minutes, until tender. Add mince and brown for 4-5 minutes, breaking up lumps with a spoon as it cooks.

  3. Add paste and tomatoes and cook for 2-3 minutes, until softened. Remove from heat. Stir beans, salami, parsley and chilli through.

  4. Halve potatoes, scoop out a little of the flesh and discard. Arrange on tray. Pile mince mixture evenly into potatoes. Sprinkle with cheese. Bake for 10-12 minutes, until heated through and cheese melts.

  5. Sprinkle with extra parsley and serve with sour cream.

  6. TOP TIP Use leftover roasted jacket potatoes, or boil whole potatoes for 25-30 minutes, or pierce and microwave for 5-7 minutes each.

  7. This is a great way to use leftover bolognaise sauce.

  8. Use 1 chopped tomato in place of the cherry tomatoes.

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