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Mexican jacket potatoes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 350g minced steak
  • 2 tablespoons tomato paste
  • ½ punnet cherry tomatoes, sliced
  • 125g can red kidney beans, rinsed, drained
  • 30g sliced salami, chopped
  • ¼ cup finely chopped parsley, plus extra,
  • to serve
  • ¼ teaspoon chilli flakes, optional
  • 6 medium cooked medium potatoes, skins on
  • ¾ cup grated tasty cheese
  • sour cream, to serve

Mexican jacket potatoes

  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

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

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.

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

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.

Sprinkle with extra parsley and serve with sour cream.

Cook's tips

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

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

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

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