Please a crowd with these fully loaded baked potatoes topped with beef mince, cheese, sour cream and spring onion.
Ingredients
- 8 Red Royale potatoes
- 300g Coles Australian 4 Star Beef Mince
- 1 tablespoon taco seasoning
- 2/3 cups (80g) Coles Australian Shredded Tasty Cheddar
- 1/3 cup (80g) sour cream
- 2 spring onions, thinly sliced
Method
- Preheat oven to 200C. Place 1 potato on a clean work surface. Place a chopstick on the board along each side of the potato. Use a large sharp knife to thinly slice the potato down to the level of the chopsticks (this stops you from cutting all the way through). Repeat with remaining potatoes.
- Place potatoes cut-side up on a baking tray. Season. Bake for 1 hour or until potatoes are tender
- Meanwhile, heat a non-stick frying pan over high heat. Cook mince, stirring with a wooden spoon to break up lumps, for 5 mins or until cooked through. Add taco seasoning and 1/4 cup (60ml) water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until mixture thickens.
- Spoon the mince mixture onto the potatoes, pushing into the cuts. Sprinkle with the cheddar. Bake for a further 10-15 mins or until cheddar melts and is golden brown.
- Top with sour cream and sprinkle with spring onion.
Recipe: http://www.taste.com.au
