Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- gluten-free sour cream (to serve)
- 4 large red skinned potatoes
- 1/2 bunch coriander, chopped (plus extra coriander to serve)
- 1 onion, finely chopped
- 1/2teaspoons dried chilli flakes (or to taste)
- 2teaspoons ground cumin
- 1teaspoons oregano leaves
- 1teaspoons paprika
- 300grams beef mince
- 1tablespoons olive oil
- 425grams can red kidney beans, drained
- 400grams can diced tomatoes
- cheese, grated (to serve)
Method
Step 1 of 4
Preheat oven to 200°C. Prick potatoes all over with a fork. Microwave on full power for 5 minutes or until beginning to soften. Transfer to an oven tray and bake for 30 minutes or until tender, fluffy and skin is dry.
Step 2 of 4
Meanwhile, heat oil in a deep frying pan. Add onion and cook, stirring for 5 minutes or until soft. Add cumin, paprika, oregano and chilli. Cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Stir in mince and cook until browned. Stir in tomatoes, beans and 1/4 cup water. Bring to the boil, then simmer for 20 minutes or until sauce has thickened. Stir in coriander.
Step 4 of 4
Cut a deep cross in each potato. Using a tea towel, hold the potato and squeeze the base gently to open out the top. Spoon filling into potatoes. Top with a dollop of sour cream, cheese and extra coriander.
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