Potato Skin Nachos

INGREDIENTS:

 

8 new potatoes or baking potatoes

canola oil spray

½ cup grated cheddar cheese

½ cup pizza cheese

2 avocadoes

1 tbs lime juice

sour cream to serve

3 truss tomatoes chopped

1 red onion chopped

2 tbs extra virgin olive oil

¼ cup chopped parsley

 

CHILLI CON CARNE:

 

2 tsp olive oil

1 brown onion finely chopped

1 small red capsicum chopped

500g lean minced beef

2 cloves garlic crushed

½ tsp hot chilli powder

1 tsp ground coriander

410g can of diced tomatoes

½ cup beef stock

¾ can of red kidney beans (300g)

 

LOTS OF FLAVOURS, TEXTURES & TEMPERATURES. GREAT ALTERNATIVE TO CORN CHIP NACHOS

 

Preheat oven to 180 degrees. Wrap each potato in foil and bake for an hour, dependant on size. Unwrap and leave to cool.

 

CHILLI CON CARNE

 

Heat oil in a deep frypan and cook onions and capsicum until onion is soft. Add the mince and cook, stirring with a wooden spoon to break up lumps, until browned through.

Add garlic, chilli powder and coriander. Cook for 1 minute until fragrant. Add tomatoes, stock and beans. Simmer uncovered for 15 minutes until reduced and thickened.

 

NACHOS

 

Cut potatoes lengthways in half, and then cut again into quarters. Using a vegetable knife, carefully cut the flesh from the skin, running the cut about 2mm above the skin, to leave a thin layer of the flesh on each skin. Use the removed flesh for another dish.

 

Place skins on 2 large baking trays, leaving plenty of room between them. Spray with oil and season well. Bake in a 230 degree oven for 40 minutes or until golden and crisp.

While they cook, mash the avocado in a bowl and add the lime juice. Finish off guacamole with a stick blender until smooth.

Make salsa by mixing the tomatoes, red onion, olive oil and parsley in a bowl. Cover and refrigerate.

Arrange potatoes around the edge of your serving plate. Mix both cheeses together, and sprinkle a ¼ cup over the skins. Heat the meat mixture and spoon into the centre of the dish, covering the bottom quarter of the skins. Sprinkle with the remaining cheese, and place in a moderate oven for about 10 minutes until the cheese is melted and the skins and meat are hot.

Spoon on the guacamole over the meat, and then the sour cream over that. Ensure one layer doesn’t completely cover the first, so that all the elements are visible. Lastly spoon about ¾ of a cup of the salsa onto the very top and serve immediately.

 

Serves 8 as an appetiser.

 

 

Lots of components, and a fair bit of prep but not hard.

LEFT OVER GUACAMOLE AND SALSA CAN BE SERVED IN BOWLS SEPERATELY ON THE TABLE AS WELL.

MAKE SURE ALL THE COMPONENTS ARE READY TOGETHER, AND ASSEMBLE JUST BEFORE SERVING TO ACHEIVE THE CONTRAST OF HOT/COLD AND CRUNCHY/SMOOTH.

THE CHILLI CON CARNE IS A MEAL IN ITSELF. IT CAN BE SERVED WITH RICE, OR IS GREAT ON TOAST OR IN JAFFLES.