CHILLI-TOPPED POTA­TOES

Move! - - RECIPES -

Serves: 4 IN­GRE­DI­ENTS

■ 45ml (3 tablespoons) sun­flower oil

■ 500g ground chicken mince

■ 1 onion, chopped

■ 1 can (410g) red kid­ney beans

■ 1 can (410g) whole ker­nel corn, drained

■ 2 medium toma­toes, peeled and diced

■ 5ml (1 tea­spoon) cayenne pep­per

■ 500ml (2 cups) wa­ter

■ Salt and freshly ground black pep­per

■ 4 large bak­ing pota­toes

Top­pings: Shred­ded Ched­dar cheese and sour cream IN­STRUC­TIONS

In a large saucepan, heat oil and brown mince, stir­ring un­til mince crum­bles.

Stir in red kid­ney beans, ker­nel corn, toma­toes, cayenne pep­per, wa­ter, salt and black pep­per, bring to a boil. Re­duce the heat and sim­mer, stir­ring oc­ca­sion­ally for 20 min­utes.

Scrub pota­toes; prick sev­eral times with a fork. Bake in a hot oven for 20 min­utes or un­til done, turn­ing and re­ar­rang­ing af­ter 5 min­utes. Let it stand for 2 min­utes.

Cut a deep cross on top of pota­toes, split pota­toes and top evenly with chilli mince. Serve with shred­ded Ched­dar cheese and sour cream.

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