Baked Potatoes with Chilli Con Carne

Preparation: 10 minutes

Cooking: 35 minutes

Serves 4

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.