Hello ladies and gents this is the Viking telling you that today we are talking about
Potato-skin nachos
20m prep 1h 35m cook 4 servings
Substitute corn chips for crispy potato skins in this amazing movie night dinner treat.
- 1.5kg desiree potatoes
- Olive oil cooking spray
- 3/4 cup grated light tasty cheese
- Mashed avocado, to serve
- Plain reduced-fat Greek-style yoghurt, to serve
- Chopped tomato, to serve
- Parsley, to serve
- Salt, to season
- Mild chilli beef
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 1 small red capsicum, chopped
- 400g lean beef mince
- 2 garlic cloves, crushed
- 1/4 tsp ground chilli powder
- 1 tsp ground coriander
- 410g can chopped tomatoes and paste
- 1/2 cup gluten-free salt-reduced beef stock
- 125g can red kidney beans, drained, rinsed
Instructions
Step 1
Preheat oven to 200°C/180°C fan-forced. Using a fork, prick potatoes all over. Wrap each potato in a piece of foil to enclose. Bake for 50 minutes or until tender. Cool for 10 minutes.
Step 2
Remove and discard foil. Cut potatoes in half lengthways. Leaving a 5mm border, scoop out potato flesh, being careful not to go all the way to the skin (see note). Cut each potato in half again to form quarters. Place on 2 large baking trays. Spray with oil. Season well with salt and pepper. Bake for 30 minutes or until golden and crisp.
Step 3
Meanwhile, make Mild chilli beef: Heat oil in a frying pan over medium heat. Add onion and capsicum. Cook for 5 minutes or until onion has softened. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add garlic, chilli powder and coriander. Cook for 1 minute or until fragrant. Add tomato, stock and beans. Cook for 10 minutes or until slightly thickened.
And as always have a chilled day from the Viking
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