Beef Mince Loaded Potatoes

Ingredients

• 540g Beef mince
• 4 potatoes Potatoes
• 180g Canned corn kernels
• 2 tomatoes Tomatoes
• 120g Shredded tasty cheese
• 100g Baby spinach

Method

1. Prep the ingredients Preheat the oven to 200C (180C fan-forced). Set out beef mince, potato, corn, tomato, cheese and spinach. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Drain corn. Measure cheese.
2. Bake the potatoes Scrub and wash the whole potatoes. Prick them with a fork and place them on a baking tray. Leave them to bake for 50-60 minutes until tender in the centre while you cook the filling in the following steps.
3. Cook the mince While the potatoes bake, heat a large non-stick frying pan over medium heat and add two tablespoons of water. Cook the beef mince in it for 6-8 minutes, breaking it up as it cooks, until browned with no pink remaining (75C on a food thermometer).
4. Add the vegetables Add corn, tomato and spinach and cook over medium heat for 3-5 minutes until the tomatoes have softened, the spinach has wilted and the filling is hot throughout. Take the pan off the heat while the potatoes finish baking.
5. Split the potatoes Once the potatoes are tender in the centre, take the potatoes out of the oven, cut them open and gently crush the centres so they can hold the filling.
6. Top with filling Return the filling pan to medium heat and reheat the filling, stirring, until piping hot. Spoon the beef filling over the split potatoes.
7. Finish with cheese Scatter over all the measured cheese, then return the topped potatoes to the oven for 2-3 minutes until the cheese has melted.
8. Serve Divide into hearty serves, keeping the potato and filling together so each portion has both layers.