Baked Potato with Beef, Lime and Crème Fraîche
Baked Potato with Beef, Lime and Crème Fraîche
Ingredients
- Baked Potatoes:
6 rooster potatoes
- Chilli Beef:
1lb/450g minced beef
1 red onion-very finely diced
2 sticks celery-finely chopped
½ courgette-finely diced
1 ½ mixed peppers-finely diced
Seasoning
3 tablespoons sweet chilli sauce
2 tablespoons soy sauce
Pinch chilli powder
Pinch curry powder
- Lime Crème Fraîche:
6floz/175ml Irish Yogurts Clonakilty Half Fat Crème Fraîche
Juice and zest of 1 lime
Cracked black pepper
1 tablespoon freshly chopped coriander/parsley
- Garnish
Sweet chilli sauce
Spring onions
4oz/110g grated cheddar cheese
Directions
- For the baked potatoes
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Prick 6 rooster potatoes all round and then wrap tightly in tin foil
- Place on a baking tray and bake in the preheated oven for 1 hour until tender
- For the chilli beef
- Heat a large pan and quickly sauté the onion, celery, courgettes and mixed peppers
- Add the beef and cook for 4-5 minutes until cooked, then add in the chilli sauce, soy sauce, curry powder and chilli powder and then cook for approximately 8-10 minutes on a gentle heat
- Taste the mixture, correcting the seasoning as required (adding a little extra sweet chilli or soy sauce as required and serve)
- For the lime crème fraîche
- To make the crème fraîche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required
- To serve
- Remove the potatoes from the foil, split the potatoes and fill with the chilli beef and a big dollop of the lime crème fraîche, and then top with the grated cheese
- Top with a drizzle of the sweet chilli sauce and a garnish with the remaining spring onions, and freshly chopped herbs. Serve immediately!
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