POLOKWANE – A baked potato is always a good idea for dinner because it can accompany something else or be a meal on its own.
What’s for Dinner says this recipe is the ultimate comfort meal and suggest increasing the “hidden veggies” in this dish by including grated baby marrow when cooking the mince.
Ingredients
- 100ml water
- 1 tin tomatoes, chopped
- 1 x KNORR Beef Stock Pot
- 400g lean beef mince
- 1 carrot, peeled and grated
- 1 clove garlic, crushed
- 1 onion, finely diced
- 15ml sunflower oil
- 15ml original chutney
- 4 medium sized potatoes
- cheddar cheese, grated
Method
- Fry onion and garlic in oil until soft then add the carrots and continue to fry until soft.
- Add beef mince and fry for about 10 minutes until well browned.
- 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 .
- 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.
- Spoon the mince mixture on top of the potatoes and top with desired amount of grated cheddar cheese.
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