Week 3 - Sunday Night: Tex Mex Baked Potatoes

I'm a bit of a fan of a good old baked potato and this dish is definitely a winner with the kids!  It's pretty simple to make and a hearty meal on a cold night.

I grow my own chili and then I freeze them whole in a snaplock bag for use throughout the year.  They defrost in about half an hour on the bench making them very handy to use and an incredibly cheap way to add a bit of fire to your cooking!

TEX MEX BAKED POTATOES

INGREDIENTS
5 large potatoes
2 tbsp olive oil
1 garlic clove, crushed
1 onion, chopped
1 red capsicum, deseeded and chopped
500g mince
1 tsp cumin
pinch of cayenne pepper
400g tin of chopped tomatoes
2 tbsp tomato paste
4 tbsp water
1/2 tsp oregano
1/2 tsp marjoram
400g tin red kidney beans, drained
1 tbsp fresh coriander, chopped
1/4 cup greek yoghurt
salt and pepper
fresh parsley

METHOD

1. Preheat the oven to 220°C.  
2. Brush the potatoes with 1 tbsp oil and pierce with all over with a knife.  Bake for 30 minutes.
3. Heat 1 tbsp oil in a pan and add garlic, onion and red capsicum.  Fry gently for 4 - 5 minutes until softened.
4. Add the mince and fry until browned all over. 
5. Add chili, cumin, cayenne pepper, tomatoes, tomato paste, water and the dried herbs.  Cover and simmer for about 25 minutes, stirring occasionally.
6. Add the kidney beans and cook for 5 minutes.  Season and stir in the coriander.
7. Cut a cross into each potato and pull the potato slightly apart.  Top with the mince and a dollop of greek yoghurt and fresh parsley.