Spicy Beef and Tomato Potato Skins Topped with Guacamole
Crispy baked potato skins are perfect for a casual get together with friends or as an informal dinner with a vibrant salad.
- Makes : 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1:10 hours
6-8 medium-sized potatoes
salt and pepper
1 tsp (5 ml) Westfalia Plain Avocado Oil
500 g beef mince
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) garlic salt
½ tsp (2.5 ml) smoked paprika
1 (2 g) small green chilli, finely chopped
1 C (250 ml / 120 g) cheddar cheese, grated
1-2 x 200 g tubs Westfalia Plain Guacamole
45 g tortilla chips, finely ground
Preheat the oven to 200 °C.
Gently prick each potato a few times with a fork, place onto a baking tray, drizzle with Westfalia Plain Avocado Oil and bake for 1 hour or until cooked through. Remove the potatoes and turn the oven up to 220 °C.
Once the potatoes are cool enough to handle, slice each one in half. Scoop out the centres and drizzle the skins with Westfalia Plain Avocado Oil and add a sprinkling of salt and pepper. Place back into the heated oven, cut side up, and roast for 8-10 minutes until golden and crisp.
Heat the Westfalia Plain Avocado Oil in a saucepan over medium heat. Add the beef mince and fry for 2 minutes. Stir in the remaining ingredients and cook for 20 minutes. Season to taste.
Stir the cheddar cheese into the warm beef mince and spoon the mixture into the potato skins. Top each filled potato with generous dollops of sour cream and Westfalia Plain Guacamole. Scatter the finely ground tortilla chips on top.
TIP: To make finely ground tortilla chips, simply place it in a food processor and blend until fine.
TIP: Keep the scooped out potato and make mash as a side dish for another meal. Add a dash of warm milk and a good drizzle of Westfalia Garlic Flavoured Avocado Oil, stir in chopped fresh parsley and serve.