Baked Mexican Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 large potato (s)
- 2 onions)
- 1 clove garlic
- 1 tablespoon oil
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- 1 large can (s) tomato (s), peeled
- 100 g cheese (e.. Gouda)
- 200 g sour cream
- 0.5 ½ bunch parsley, chopped
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them unpeeled for approx. 25-30 minutes.
- Peel and dice the onions and garlic. Fry the minced meat in hot oil until crumbly. Add onions and garlic and fry. Now add the tomato paste and sweat briefly. Season with salt and pepper. Add the canned tomatoes with juice and simmer everything for about 10 minutes, stirring occasionally. Season to taste with cayenne pepper.
- Halve the potatoes lengthways and place them in a baking dish with the cut surface facing up. Spread the sauce on the potatoes. Grate the cheese and mix half of it with the sour cream. Spread on the potatoes as well. Scatter the rest of the cheese on top.
- Baked in a preheated oven at 200 ° C for approx. 20 minutes.
- Sprinkle the chopped parsley on top before serving.
- A fresh salad and a delicious wine or beer are enough. Very suitable for a meal with friends.
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