Description
Crispy baked potato skins are perfect for a casual get together with friends or as an informal dinner with a vibrant salad.
Ingredients
Potato Skins
6–8 medium-sized potatoes
Westfalia Plain Avocado Oil, for drizzling
salt and pepper
Spicy Beef
1 tsp (5 ml) Westfalia Plain Avocado Oil
500 g beef mince
1 (410 g) tin chopped tomatoes and onions
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
To Serve
1 C (250 ml/120 g) cheddar cheese, grated
2 Tbsp (30 ml) sour cream
1–2 x 200 g tubs Westfalia Plain Guacamole
45 g tortilla chips, finely ground
Instructions
Potato Skins
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.
Spicy Beef
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.
To Serve
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.
Notes
To make finely ground tortilla chips, simply place it in a food processor and blend until fine.
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.
