Chilli-topped potatoes

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4 servings Prep: 30 mins
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Raise up the heat with these chilli-topped potatoes.

By Food24 July 09 2019
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Ingredients (11)

45 ml sunflower oil
500 g chicken mince
1 onion — chopped
410 g red kidney beans
410 g sweetcorn — tinned, drained
2 tomatoes — peeled and diced
5 ml cayenne pepper
500 ml water
sea salt and freshly ground black pepper
4 potatoes — large, sliced
shredded cheddar cheese and sour cream
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Method:

In a large saucepan, heat oil and brown mince, stirring until mince crumbles.

Stir in red kidney beans, kernel corn, tomatoes, cayenne pepper, water, salt and black pepper, bring to a boil.

Reduce the heat and simmer, stirring occasionally for 20 minutes.

Scrub potatoes; prick several times with a fork.

Bake in a hot oven for 20 minutes or until done, turning and rearranging after 5 minutes.

Let it stand for 2 minutes.

Cut a deep cross on top of potatoes, split potatoes and top evenly with chilli mince.

Serve with shredded Cheddar cheese and sour cream.



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