
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
-
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.
-
To make the mince filling fry the onion in the oil over a medium heat until golden and cooked - about 8 minutes.
-
Add the garlic and the Rajah Mild Masala Curry Powder and cook for a minute.
-
Add the mince and cook for about 5 minutes - make sure you stir the mince and break all the clumps apart.
-
Add the diced tomatoes, beef stock and seasoning.
-
Leave to simmer over a low heat for 30 minutes.
-
Cut a cross into the top of each potato and squeeze the sides so the potato opens up at the top.
-
Fill each potato generously with the curry mince.
-
Top with grated cheese and pop back into the oven for 15 minutes.
-
Serve topped with sour cream and salsa.
