Mexican Baked Pototoes

Ingredients (Serves four)

• 4 large waxy potatoes
• 250grams beef mince
• 1 brown onion, diced
• 1 red chilli, diced
• 1 red capsicum, diced
• ½ cup corn kernels
• 420gr tin crushed tomatoes
• ½ cup grated tasty cheese
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons cumin
• Pinch salt
• Pinch pepper

Preheat oven to 180 degrees. Wrap potatoes in alfoil and bake in the oven for approximately 45 minutes or until potatoes are tender and cooked through.

Meanwhile fry onion, garlic and beef mince in a pan until meat is all browned. Add tomato paste, tomatoes, cumin, chilli, corn, capsicum, salt and pepper to pan, bring to the boil, reduce heat and simmer on low for 15 minutes. Set aside once cooked.

Remove potatoes from oven make a cross incision with a knife and spread the potato open. Place each potato in small individual ramekins. Top the potatoes with the mince mixture and grated cheese. Place in the oven for ten minutes or just long enough to melt cheese, then serve.