Jacket Potatoes With Chilli Beef
Created by ImPat on November 8, 2017
- Servings: 4
- Prep Time: 25m
- Cook Time: 40m
- Recipe #28664
Ingredients
- 800 grams potatoes (4 large red skinned)
- 1 tablespoon olive oil
- 1 yellow onion (finely chopped)
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano leaves
- 1/2 teaspoon dried chilli flakes (or to taste)
- 300 grams ground beef
- 400 grams tomatoes (diced)
- 425 grams red kidney beans (drained)
- 1/2 bunch coriander (chopped)
- Gluten free sour cream, grated cheese and extra coriander, to serve
How to Make
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Step 1: Preheat oven to 200C.
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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.
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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.
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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.
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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.
Nutritional Facts
- 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