Potato Boat Tacos
Equipment
Ingredients
Potato Boats
large potatoes (whole)
4 piece
olive oil spray (spray)
10 ml
Taco Filling
olive oil (liquid)
2 tbsp
beef mince (raw)
500 g
taco seasoning (powder)
1 sachet
tomato paste (concentrated)
1 tbsp
bone broth (liquid)
120 ml
red capsicum (diced)
1 piece
3 cheese blend (shredded)
180 g
sour cream (chilled)
180 g
Garnish
chives (chopped)
2 tbsp
fresh coriander leaves (fresh)
2 tbsp
Instructions
Preheat oven
Preheat the oven to 200°C
Prepare potatoes
Pierce each potato several times with a fork. Microwave on high for 5-8 minutes until slightly more tender but still firm enough to hold their shape.
Create potato boats
Once cool enough to handle, cut each potato in half lengthways. Scoop out most of the flesh, leaving about a 1cm border around the edges to create potato boats. Save the scooped potato for another recipe.
Bake potato boats
Lightly spray the potato boats with olive oil and place cut-side up on a lined baking tray. Bake for 25-30 minutes until golden and crispy around the edges.
Brown the beef
Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned.
Add taco seasoning
Stir through the Mingle Taco Seasoning and tomato paste. Cook for 2-3 minutes until fragrant.
Simmer taco filling
Add the bone broth and finely diced capsicum. Simmer for 5-8 minutes, stirring occasionally, until the capsicum has softened and the liquid has mostly evaporated.
Assemble potato tacos
Sprinkle a little of the 3 cheese blend into the base of each crispy potato boat. Spoon over the taco mince, then top each with 1 tbsp sour cream and the remaining cheese.
Melt cheese
Return to the oven for 8-10 minutes, or until the cheese is melted, bubbly and golden.
Garnish and serve
Finish with chopped chives and fresh coriander before serving.
Original recipe
Storage
Best enjoyed fresh. Store components separately if making ahead.
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