Ingredients
- 6 medium-large potatoes cooked until soft
- 1 cup freshly grated cheddar
Mince filling:
- 1 onion, finely chopped
- 1 tsp crushed garlic
- 2 tbsp oil
- 2 tbsp Rajah mild Masala curry powder
- 500 g beef mince
- 1 tin x 410g diced tomatoes
- ½ cup beef stock
- 1 tsp sugar
- 1 ml salt to season
- 1 ml Robertsons black pepper to taste
Optional for garnish:
- 1 tomato, finely chopped
- ½ red onion, finely chopped
- handful fresh coriander
- ½ cup sour cream
Directions
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Preheat the oven to 200 °C. As soon as the oven is hot - pop the potatoes onto a baking tray and into the oven and bake for 20 minutes or until the skins crisp up.
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To make the mince filling fry the onion in the oil over a medium heat until golden and cooked - about 8 minutes.
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Add the garlic and the Rajah Mild Masala Curry Powder and cook for a minute.
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Add the mince and cook for about 5 minutes - make sure you stir the mince and break all the clumps apart.
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Add the diced tomatoes, beef stock and seasoning.
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Leave to simmer over a low heat for 30 minutes.
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Cut a cross into the top of each potato and squeeze the sides so the potato opens up at the top.
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Fill each potato generously with the curry mince.
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Top with grated cheese and pop back into the oven for 15 minutes.
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Serve topped with sour cream and salsa.
