Baked Potatoes with Chilli Con Carne
Preparation: 10 minutes
Cooking: 35 minutes
4 large potatoes, Kestrel, Ruby Lou or Royal Blue
1 tblspn olive oil
1 red onion, chopped
1 clove garlic, crushed
1 red chilli, finely chopped
500 g mince
1/2 tspn paprika
3/4 cup tomato paste
1 cup beef stock
1 tin red kidney beans, drained
4 ripe tomatoes, chopped
1 cup sour cream
Preheat oven to 180ēC. Pierce potatoes with a fork. Microwave for 4 minutes.
Bake in the oven for 15 minutes. Cool.
Meanwhile, heat oil in a non-stick frying pan.
Fry onion, garlic and chilli for 2 minutes. Add mince and paprika to the pan.
Cook, stirring until meat is browned. Add tomato paste and stir for 2 minutes. Add stock, kidney beans and tomatoes. Bring to boil. Simmer for 5 minutes. Place one potato on each serving dish. Cut into quarters. Spoon chilli con carne over potato and serve with sour cream.