Smokey beans and mince baked potatoes
1 medium, finely chopped
100 g, thinly sliced
1 clove(s), crushed
Lean beef mince
1 tsp, smoked
Canned diced tomatoes
20 g, (1 Tbs)
1 tbs, red wine
Canned cannellini beans, rinsed, drained
240 g, (1 x 400g can)
Light sour cream
2 x 3 second spray(s)
- 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
- 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.
- 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.
- 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.