Nacho Potatoes

8 Ingredients

Number of servings

4 brushed potatoes, scrubbed
1 avocado, deseeded, finely chopped
2 tomatoes, finely chopped
1 small red onion, finely chopped
5milliliter olive oil cooking spray
250grams extra lean beef mince
2teaspoons Mexican chilli powder
1/2 cup Woolworths shredded smokey chipotle cheddar & tasty cheese blend

Description

Load an oven-baked potato with a Mexican-inspired combo of a spicy beef mince mix, cheese and guacamole for a tasty dinner the family will love.

Method

Step 1 of 3

Preheat oven to 220°C/200°C fan-forced. Prick each potato 6 times with a fork or small, sharp knife. Wrap potatoes in foil. Place on a baking tray. Bake for 1 hour or until potatoes are tender. Allow to cool for 15 minutes. Place avocado in a small bowl and mash with a fork until smooth. Stir in half each of the tomato and onion.

Step 2 of 3

Meanwhile, spray a medium frying pan with oil and heat over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until well browned. Add chilli powder and remaining tomato and onion, then stir to combine. Remove pan from heat.

Step 3 of 3

When potatoes are cool enough to handle, halve lengthways and scoop out flesh, leaving a 5mm shell. Place potato flesh in a large bowl and mash. Add beef mixture, then stir to combine. Spoon beef mixture into potato shells. Sprinkle with cheese, then bake for 10 minutes or until cheese has melted. Serve potato halves with guacamole.