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Potato-skin nachos
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Elevate your movie night with crunchy potato skin chips instead of corn chips.
Ingredients:
  • 1.5kg desiree potatoes
  • Olive oil cooking spray
  • 187.50 ml grated light tasty cheese
  • Mashed avocado, to serve
  • Plain reduced-fat Greek-style yoghurt, to serve
  • Chopped tomato, to serve
  • Parsley, to serve
  • Salt, to season
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 small red capsicum, chopped
  • 400g lean beef mince
  • 1/4 tsp ground chilli powder
  • 1 tsp ground coriander
  • 410g can chopped tomatoes and paste
  • 127.50 gm gluten-free salt-reduced beef stock
  • 125g can red kidney beans, drained, rinsed
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Use a fork to prick potatoes all over, then wrap each in foil. Bake for 50 minutes or until tender. Let cool for 10 minutes before enjoying.
  • Peel off foil. Halve potatoes lengthwise and scoop out flesh, leaving a 5mm border from the skin. Quarter each potato. Place on 2 large baking trays, spray with oil, and season generously with salt and pepper. Bake until golden and crispy, about 30 minutes.
  • While the beef is simmering, prepare the Mild Chilli Beef: Heat oil in a skillet over medium heat. Sauté onion and capsicum for 5 minutes until softened. Add mince and cook for 5 minutes until browned while breaking it up. Stir in garlic, chilli powder, and coriander and cook for 1 minute until fragrant. Mix in tomato, stock, and beans. Simmer for 10 minutes until slightly thickened.
  • Place potato skins in a 5cm-deep, 26cm round pie dish. Add 1⁄4 cup cheese over the skins, then spread mince mixture on top. Sprinkle with the rest of the cheese. Bake for 15 minutes until cheese melts. Serve with avocado, yoghurt, tomato, and parsley on top.

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