2.2.2 Loaded Hasselback Potatoes
Serves: 4
Oven Temperature: 200°
Time in oven/on stove: 1 h 15 min
Time to actively work on it: 1 h
Ingredients
| Amount | Ingredient | Preparation |
| 8 | | | potatoes (red royale) | |
| 300 | g | | beef mince |
| 1 | tsp | | taco seasoning |
| 80 | g | (2 ∕ 3 cup) | chedar |
| 80 | g | (1 ∕ 3 cup) | sour cream |
| 2 | | | spring onions | thinly sliced |
| 60 | ml | (1 ∕ 4 cup) | water |
| |
Instructions
- Place a chopstick on each side of a potato on a cutting board.
- Use a large knife to thinly slice the potato down to the level of the
chopsticks.
- Repeat with the remaining potatoes.
- Place cut-side up on a baking tray, season with salt and pepper
and back for 1 h.
- Meanwhile, fry mince on high heat until cooked through.
- Add taco seasoning and the water. Bring to a boil
- Reduce heat and let simmer until mixture thickens.
- Spoon the mince mixture onto the potatoes, pushing into the cuts.
- Sprinkle with cheddar and bake for another 15 min.
- Top with sour cream and sprinkle with spring onions.