Fajita potato skins
https://www.coop.co.uk/recipes/fajita-potato-skins
Baked potatoes, but with a Mexican twist
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Feeds
2
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Ready in
1 hour
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 13g
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Ingredients
- 2 large Co-op baking potatoes
- 1 tbsp Co-op olive oil
- 1 onion, thinly sliced
- 1 red pepper, deseeded and thinly sliced
- 200g Co-op 5% fat British lean beef steak mince
- 1/2 tsp paprika
- Pinch chilli flakes
- Handful coriander, chopped (optional)
- 30g Co-op Irresistible Somerset vintage Cheddar, grated
- Freshly ground black pepper
- 2 handfuls Co-op rocket
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Prick the potatoes all over and bake for 1 hour, or until cooked through and crisp
- Meanwhile, heat the oil and fry the onion and red pepper until softened, then remove and set aside
- Brown the mince, sprinkle in the spices and cook for 1-2 mins. Return the veg to the pan along with most of the coriander, if using, and cook for 1-2 more mins
- Remove the potatoes from the oven and set aside until cool enough to handle
- Cut in half and scoop out the insides (you can use these for our mash recipe, overleaf)
- Fill each skin with the beef and veg mixture, then top with the cheese and bake until melted
- Serve sprinkled with black pepper and the rest of the coriander, with the rocket on the side
