Herby Cow with Chilli con Carne on Baked Potatoes
1 x 120g Yarra Valley Cheese
2 x tblsp sour cream
1 x tblsp chopped chives and
1 tblsp chopped parsley to serve
6 x (350g each) Sebago (or other large) potatoes, washed
500g beef mince
1 small brown onion finely chopped
2 tablespoons olive oil
1 long red chilli finely chopped
1 tablespoon paprika
3 teaspoons ground cumin
1 x 440g can chopped tomatoes
1/4 cup tomato paste
3/4 cup water
1 tablespoon brown sugar
1 tablespoon malt or apple cider vinegar
1 red capsicum, deseeded, diced
200g can kidney beans, drained, rinsed
Place YVC Herby Cow in a medium bowl and stir in sour cream until evenly mixed.
Preheat oven to 200°C. Pierce each potato 4 times with a skewer. Place directly onto oven rack. Bake for 1 1/2 hours or until skins are crisp and potato flesh is tender.
Heat oil in a frying pan over medium heat, add onion and cook until softened (5 mins). Add in fresh chilli, paprika and cumin, frying spices until fragrant (2-3 mins). Now add beef mince and cook until browned. Stir in chopped tomatoes, tomato paste, water, sugar and vinegar. Bring to boil then reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Add capsicum and beans and stir over low heat for 8 minutes or until heated through.
To assemble, arrange potatoes on a platter. Make a cross cut through each potato a third of the way through and press down to open it up. Spoon generous amounts of chilli con carne on each potato followed by a large dollop of Yarra Valley Cheese Herby Cow mixture and top with fresh chives and parsley. Tuck in!
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