Mexican Baked Potato
Cook Time 1 hour
4 large russet or desiree potatoes
1 onion, diced
1 red capsicum, deseeded and diced
3 garlic cloves, chopped
3 coriander sprigs, stalks and roots finely chopped, leaves roughly chopped for garnish
500g beef mince
1 tbsp ground cumin
½ tsp ground cinnamon
1 tsp dried oregano
1 chipotle chilli in adobo sauce, finely chopped with the sauce, plus extra
1 x 400g can crushed tomatoes,
1 x 400g can kidney beans, drained and rinsed
1 tsp red wine vinegar
Plain yoghurt or sour cream, to serve
½ cup whole almonds, roasted and chopped to garnish
Salt & pepper
Preheat the oven 200°C. Line a tray with rock salt (optional. This will just keep them upright while they bake). Arrange potatoes on salt and bake for 1 hour or until tender when pierced through the centre with a skewer.
While the potatoes are cooking the chilli con carne. Heat oil in a large saute pan. Add the onion, capsicum, garlic, coriander roots and stalks and cook for 4-5 minutes to soften and colour slightly. Add the meat and cook for a further 3-4 minutes or until it changes colour. Add the spices, oregano, salt and pepper and chipotle in adobo sauce and cook again for 3-4 minutes. Add the tomatoes and use the tin to measure out 400ml of water. Stir through and bring to a boil. Put the lid on and turn it down to medium. Simmer for 1 hour, stirring occasionally until thick and rich. Add vinegar once cooked.
Mix a little extra adobo sauce into some yoghurt or sour cream.
Cut a cross ¾ deep into the cooked potatoes but not all the way through and pinch to expose the flesh. Top with chilli con carne, sour cream and garnish with coriander leaves and almonds.