Sunday, April 7, 2013

Cheesy Mince Baked Potatoes

100 millilitre water
1 Tin chopped tomatoes
1 KNORR Beef Stock Pot
400 gram lean beef mince
1 Carrot, peeled and grated
1 Clove crushed garlic
1 onion, finely diced
15 millilitre sunflower oil
15 millilitre Original chutney
4 Medium sized potatoes
grated Cheddar cheese
1.Fry onion and garlic in oil until soft then add the carrots and continue to fry until soft.
2.Add beef mince and fry for about 10 minutes until well browned.
3.Stir in KNORR Beef Stock Pot until dissolved then add the chopped tomatoes, water and chutney and allow to simmer for a further 10 minutes .
4.In the meantime bake the potatoes in their jackets either in the oven or microwave until soft, then slice in half and arrange on to plates.
5.Spoon the mince mixture on top of the potatoes and top with desired amount of grated cheddar cheese.

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