In Tassie there is a shop called Praties – they sell baked potatoes with all different types of toppings. I have not been in there in years, but after seeing an advert for some Mexican ones on the tv the other day (that looked really yummy) I figured I’d have a go at making some.

They turned out pretty good, if I say so myself. They maybe could have been a tad spicier, but these were perfect for my ‘fussy’ kids.

These were not hard to make, but they did take a bit of time for the potatoes to pre-boil (I did have massive potatoes though). So make sure to allow about an hour.

TIP: The mince mixture will freeze well, so if you have leftovers, freeze to use next time.

You can find the mexican spice mix recipe and the sweet chilli sauce recipe on our website.

 

February 20, 2018
  • 10m
  • 1h
  • 1h 10m
  • 4-6

Ingredients

  • 7 potato
  • 1 tbsp. sweet chilli sauce
  • 1 c freshly grated cheese
  • 400 g tin kidney beans
  • 1 tsp. mixed herbs
  • 1 tbsp. vegetable stock paste
  • 1 tbsp. mexican spice mix
  • 2 tbsp. tomato paste
  • 450 g chunky salsa jar
  • 2 garlic clove
  • 1 brown onion
  • 700 g beef mince
  • 1 tbsp. sour cream

Instructions

  1. Place potatoes in a pot, cover with water and bring to the boil. Cook until they are tender when tested with a skewer - approx. 30 minutes.
  2. While the potatoes are cooking start to brown off the mince, in a frying pan, over medium heat.
  3. Finely dice the onion and garlic and add to mince and continue cooking until the mince has all browned off.
  4. Add the salsa, tomato paste, spice mix, veggie stock paste and mixed herbs and stir through. Turn the heat to very low and simmer for 10 minutes. Stir occasionally.
  5. Drain and add kidney beans, stir through, then leave to simmer for a further 5 minutes. Preheat oven now to 180ºC.
  6. Once potatoes are ready, place them in an oven proof dish. Slice each potato into quarters but not all the way through. Fill each potato with meat mixture and sprinkle over some grated cheese.
  7. Place in the oven for 15 minutes, or until the cheese has melted and golden.
  8. Top with sweet chilli sauce and sour cream to serve.
  • 4-6