Baked potato party
Prep time: 20 minutes
Cook time: 2 hours
Serves: 4
Ingredients
4 large (or 8 small) washed potatoes
100g streaky bacon, diced
2 spring onions, thinly sliced
¼ bunch chives, thinly sliced
150g shredded cheese
1 avocado, diced
½ cup sour cream
30g rocket leaves, washed and spun
40g softened butter, diced
Salt and pepper, to serve
SAVOURY MINCE
1 tbsp vegetable oil
250g beef mince
½ brown onion, diced
½ carrot, diced
2 tsp dried mixed herbs
2 tsp tomato sauce (ketchup)
2 tsp Worcestershire sauce
1 tbsp instant gravy powder, mixed with ¼ cup cold water
ROASTED CHILLI CHICKPEAS
1 can (400g) chickpeas, drained
1 tbsp vegetable oil
1 tsp vegetable stock powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp chilli powder
Method
To make savoury mince, heat a medium saucepan over medium heat and add the oil. Fry the mince until browned then add the onion and carrot and fry for another two to three minutes. Add the mixed herbs, tomato sauce and Worcestershire sauce and mix to combine.
Add the instant gravy powder mixture and 1½ cups of water and simmer for about 25-30 minutes or until thickened. Season to taste. Remove from heat.
Cook bacon in a medium frying pan over medium-high heat until crisp. Remove and drain on a paper towel.
To make roasted chilli chickpeas, preheat oven to 180ºC. Pat chickpeas dry with a paper towel then place in a lined roasting tray with remaining ingredients and season with salt and pepper. Roast for 45 minutes or until golden brown and crisp.
Place the potatoes in a roasting tray and roast for 1 hour or until tender. Remove. Cut a deep cross in the top of each, about three-quarters of the way through.
To serve, arrange all of the different toppings on the table and serve with the baked potatoes.
