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Tex-Mex Baked Potato

Serves 1 1hr
Spiced taco style beef mince with charred green pepper and coriander yoghurt.

Nutritional Information

Energy (kcal)

90kcal

Fat

2g

of which saturates

0.7g

Carbs

8.4g

of which sugars

1.3g

Fibre

0.8g

Protein

9.1g

Salt

0.4g

Energy (kcal)

731kcal

Fat

17g

of which saturates

5.7g

Carbs

69g

of which sugars

10g

Fibre

6.7g

Protein

74g

Salt

3.2g

Ingredients

  • 450g Extra Lean Beef Mince
  • 2 Garlic Cloves
  • 2 Large Rooster Potatoes
  • 1 Green Pepper
  • 300ml of Full Fat Yogurt
  • Handful of Fresh Coriander
  • 1 tbsp of Olive Oil
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 1 tsp of Ground Dried Oregano
  • 1 tsp of Paprika

Method

  1. Cover the potato in tin foil and bake in an oven at 200 C until fully cooked – approximately one hour. Alternatively microwave it on full heat (without the foil of course) until fully cooked – you can tell when a knife can pierce it easily.
  2. Heat a tablespoon of olive oil in a pan over medium-high heat. Fry a garlic clove in it for 20 seconds before adding the beef mince, breaking it up and frying it until it’s caramelised and fully cooked. Mix in 1 teaspoon of the seasoning mix.
  3. Remove the core and stem from the green pepper and dice the remaining flesh. Heat another frying pan to high and char the pepper in the dry hot pan for 2 minutes, not moving it until it’s nicely charred. Remove this and set it aside.
  4. Pick the leaves from the stems of the coriander and chop them up. Then stir them into the yoghurt.
  5. Cut the potato with a criss-cross slit, squeeze to expose flesh, then top with a healthy portion of mince, yoghurt and green pepper. Sprinkle with seasoning and serve.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Loose Washed Potatoes, Extra Lean Beef, 0% Fat Greek Yogurt (MILK), Green Peppers, Olive Oil, Coriander, Garlic, Salt, Black Pepper, Paprika, Dried Oregano.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.

 

 

Ingredients

  • 450g Extra Lean Beef Mince
  • 2 Garlic Cloves
  • 2 Large Rooster Potatoes
  • 1 Green Pepper
  • 300ml of Full Fat Yogurt
  • Handful of Fresh Coriander
  • 1 tbsp of Olive Oil
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 1 tsp of Ground Dried Oregano
  • 1 tsp of Paprika

Method

  1. Cover the potato in tin foil and bake in an oven at 200 C until fully cooked – approximately one hour. Alternatively microwave it on full heat (without the foil of course) until fully cooked – you can tell when a knife can pierce it easily.
  2. Heat a tablespoon of olive oil in a pan over medium-high heat. Fry a garlic clove in it for 20 seconds before adding the beef mince, breaking it up and frying it until it’s caramelised and fully cooked. Mix in 1 teaspoon of the seasoning mix.
  3. Remove the core and stem from the green pepper and dice the remaining flesh. Heat another frying pan to high and char the pepper in the dry hot pan for 2 minutes, not moving it until it’s nicely charred. Remove this and set it aside.
  4. Pick the leaves from the stems of the coriander and chop them up. Then stir them into the yoghurt.
  5. Cut the potato with a criss-cross slit, squeeze to expose flesh, then top with a healthy portion of mince, yoghurt and green pepper. Sprinkle with seasoning and serve.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Loose Washed Potatoes, Extra Lean Beef, 0% Fat Greek Yogurt (MILK), Green Peppers, Olive Oil, Coriander, Garlic, Salt, Black Pepper, Paprika, Dried Oregano.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.