Jacket Potatoes With Chilli Beef

4
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (696.2 g)
  • Calories 874.8
  • Total Fat - 17.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 66.8 mg
  • Sodium - 165.1 mg
  • Total Carbohydrate - 130.7 g
  • Dietary Fiber - 37.9 g
  • Sugars - 11 g
  • Protein - 52.5 g
  • Calcium - 231.6 mg
  • Iron - 14.3 mg
  • Vitamin C - 55.2 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 200C.

Step 2

Prick potatoes all over with a fork and microwave on full power for 5 minutes or until beginning to soften and then transfer to an oven tray and bake for 30 minutes or until tender, fluffy and skin is dry.

Step 3

Meanwhile heat oil in a deep frying pan and add onion and cook, stirring for 5 minutes or until soft and then add cumin, paprika, oregano and chilli and cook stirring, for 1 minutes or until fragrant.

Step 4

Stir in mince and cook until browned and then stir in tomatoes, beans and 1/4 cup water and bring to the boil, then simmer for 20 minutes or until sauce has thickened and then stir in coriander.

Step 5

Cut a deep cross in each potato and using a tea towel, hold the potato and squeeze the base gently to open out the top and then spoon filling into the potatoes and top with a dollop of sour cream, cheese and extra coriander.

Tips & Variations


No special items needed.

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