Mince Filled Potato
Servings 4 filled potatoes
Difficulty Beginner
Total Time 1 hour 30 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 4 Large baked potatoes
- 1½ cups bolognaise
- 2 tsp Hinds Spices Medium Curry Powder
- ½ x 410g can Rhodes Quality Chickpeas in Brine, drained
- 2 tsp Olive oil
- 1 tsp Hinds Spices Turmeric
- A pinch of salt
- 8 Cherry tomatoes, thinly sliced
- ½ cup Grated cheddar cheese
- 1 tsp Hinds Spices Paprika
- A handful of fresh parsley, chopped
METHOD
- Preheat the oven to 180°C
- Wash and season the potatoes with salt and place onto a baking tray. Bake for 45 – 60 minutes, until cooked through.
- Place the bolognaise into a pot and add the Hinds Spices Medium Curry Powder, bring to the boil and simmer gently for 10 minutes.
- Place the Rhodes Quality Chickpeas onto a roasting tray, drizzle over olive oil and sprinkle over the Hinds Spices Turmeric and salt. Bake for 20 minutes.
- Fill the potatoes with the mince, top with roasted chickpeas and slices of tomato.Sprinkle over the cheese and Hinds Spices Paprika and bake for 15 minutes.
- Garnish with chopped parsley and serve.
