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home June 2011
• Serves: 4 • Preparation time: 10 minutes • Cooking time: 30 minutes
• 4 large potatoes (or 8 small potatoes)
• 15ml oil
• 1 large onion, chopped
• 1 carrot, grated
• 2 celery stalks, chopped
• 300g mince
• 2 red chillies, chopped
• 30ml tomato paste
• 1 tin red kidney beans, drained
• 1-2 ripe avocados
• grated mozzarella cheese for serving
1 Prick the potatoes and boil in salted water until cooked. Fry the onion, carrot and celery in oil until glossy. Add the mince and chilli and fry until the meat browns. Season with salt and pepper and break the meat into pieces with a ladle. Add the tomato paste, beans and a splash of water or stock and simmer for about 20 minutes until fragrant and cooked.
2 Cut a cross in each cooked potato, push the bottom until it opens slightly, then divide the mince between the potatoes. Cut the avocado into slices and season with lemon juice, salt and pepper. Spoon the avocado on top of the meat and potatoes and top with a sprinkling of cheese or a spoonful of sour cream.
