This recipe was part of our Cook Once Eat Twice cooking class long long ago when we used to hold classes. Sigh. Hopefully they will come back soon along with travel.
You don't have to stick to the Walnut Taco Mince of course, but the kids won't know the difference and you will be getting more plants into them than usual! Put it on your summertime list. Super easy as a midweek main, or use as a side for a heartier meal including some BBQ meats.
We also have an Air Fryer version of this recipe with beef mince...try that one out too if you wish. Yes...same picl We cheated! This picture is actually the Walnut Taco Mince version...so there you go! We can be tricky like that!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 6 large Nadine potatoes
- 300 Grams Walnut Taco Mince Recipe
- Smoky Tomato Salsa to taste Recipe
- 4 spring onions, sliced on the angle
- Grated cheese to taste (around 40g per serving)
- Smashed avocado to taste
- Sour cream to taste
Do
- 1
Preheat the oven to 200°C and wrap each potato in aluminum foil.
- 2
Place onto a tray and bake 25-30 minutes until potatoes are cooked. Allow to cool slightly in the foil before unwrapping them.
- 3
Split each potato and fill with Walnut Taco Mince, plenty of salsa, the spring onions and some cheese.
- 4
Return to the oven for around 15 minutes until the cheese has melted and everything is hot.
- 5
Top with all remaining ingredients, adding more cheese and spring onions if desired. Serve hot.
