Smokey beans and mince baked potatoes
5
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Create a smokey tasty topping for the good old fashioned jacket potato.
Ingredients
Olive oil
2 tsp
Sebago potato
4 medium
Brown onion
1 medium, finely chopped
Shortcut bacon
100 g, thinly sliced
Garlic
1 clove(s), crushed
Lean beef mince, raw
300 g
Ground paprika
1 tsp, smoked
Canned diced tomatoes
400 g
Treacle
20 g, (1 Tbs)
Vinegar
1 tbs, red wine
Canned cannellini beans, rinsed, drained
240 g, (1 x 400g can)
Light sour cream
2 tbs
Fresh chives
2 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a large baking dish and lightly spray with oil. Roast for 1 hour or until tender
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add mince and cook, breaking up lumps, for 3–5 minutes or until browned.
3
Stir in paprika, diced tomatoes, treacle, vinegar, beans and ¼ cup (60ml) cold water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
4
Cut a deep cross in the top of each potato and place on serving plates. Gently squeeze base to open. Top each potato with mince mixture, sour cream and chopped tomato. Sprinkle with chives and freshly ground black pepper to serve.
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