Potatoes are usually a bomb when they come to any veggie based food – I term them as the KING of veggies…and usually are such an awesome supporting dishes for a lot of main meat dishes…..but today I am going to do a KING dish with POTATOES
Cooking and prep time : 30 mins
Serves : 4 to 5 ppl
Ingredients
- 6 Large potatoes
- 1 cup Leftover Beef or Chicken Mince (cooked)
- 1 tbsp salt
- 1 pack tetra cream
- 1 medium to large lemon
- 1 tbsp crushed chilli flakes
- 1 tsp black crushed pepper
- 1 small capsicum chopped
- 1/2 cup cheddar cheese grated
- 1 tbsp Italian mixed herbs or oregano
- 1 tsp Dried rosemary
- Olive oil
- 3 cloves garlic crushed
RECIPE
- In a saucepan take ample water to dip in the potatoes (with skin) + add salt to taste
- Let the Potatoes boil enough so as to be scalloped from the centre
- Once done – slice a small slice from the top horizontally and scoop out the potato from middle turning the potato in a bowl to fill stuffing in.
- In a bowl – mix Mince + scooped potatoes + capsicum + Italian herbs+ 1/2 cup sour cream mixed with lemon and rosemary + salt + crushed red chilli flakes + black pepper and mash in all the ingredients turning it into a filling for the potatoes.
- Carefully pour or scoop in the mince mash into the potatoes to the top
- Brush the potatoes with olive oil and garlic chunks
- Place the potatoes in a casserole dish or tray
- Drizzle olive oil on top and bottom
- Top them up with Cheese and oregano
- Bake for 15 mins ; 5 mins with foil covered and top bottom grill on ; 5 mins without foil and last 5 mins with just the top grill on for the cheese to crisp up
- Serve hot with the remaining sour cream mixture and greens