Loaded Baked Potato and Chipotle Beef
with tomato relish and bell pepper
There's something supremely comforting about a baked potato. Even better is when it's piled high with delicious ingredients. This recipe features spiced beef mince, sprinkled scallion and a delicious dollop of Ballymaloe relish.
Tags:
Spicy
•Family Friendly
Allergens:
Milk
•Mustard
•Soya
•Wheat
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
240 grams
Irish Beef Mince
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Passata
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
65 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
½ tsp
Sugar
Nutrition Values
Energy (kJ)3559 kJ
Energy (kcal)851 kcal
Fat37.5 g
of which saturates19.9 g
Carbohydrate87.3 g
of which sugars27.7 g
Dietary Fiber3.1 g
Protein40.3 g
Cholesterol0 mg
Salt4.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways (no need to peel).
- Pop the halves onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and thinly slice the scallion.
3
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- If required, add a drizzle of oil to the beef in the pan.
- Then add the bell pepper and Mexican spice. Fry for 4-5 mins.
4
- Add the stock, passata and ½ tsp sugar (per 2P).
- Simmer for 2-3 mins and then stir through the chipotle paste.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
- Set aside and cover to keep warm.
5
- Once potatoes are roasted, place them cut-side up.
- Spoon over the chipotle beef carefully and then top with the cheese.
- Bake on the top shelf of the oven until the cheese has melted, 4-5 mins.
6
- Divide the baked potatoes between plates.
- Serve with a dollop of Ballymaloe relish and creme fraiche.
- Scatter over the scallion.
