Loaded spuds
Mexican style loaded spuds
Servings 4
Ingredients
- 4 large Potatoes
- 500 grams Turkey Mince
- 1 Zucchini
- 1 Carrot
- 1/2 Brown Onion
- 1 tsp Crushed/ Minced Garlic
- 1 whole Avocado
- 1/3 cup Salsa
- 1/2 packet Taco Seasoning
- 1/3 cup Greek Yoghurt
- 1 pinch Salt
- 1 drizzle Lime juice
- Olive Oil Extra Virgin
Instructions
- Preheat oven to 180C
- On medium heat, bring water to the boil on the stove
- Cut all potatoes in half - keeping the skin on. Boil for ten minutes or until soft
- Transfer potatoes to a lined baking tray and drizzle with Olive Oil. Cook in the oven for 30-35 minutes or until golden.
- Meanwhile, dice onion and grate zucchini and carrot
- Sautee onion in pan, before adding the mince to the pan. Add garlic and salt. Add taco seasoning for flavour.
- Once potatoes are golden, remove from oven and top with mince mixture, and then some smashed avocado, greek yoghurt and salsa.
Notes
To make a deconstructed version for Fussy Little Eaters, cut potatoes in half again and place toppings on a plate around the potatoes - without the foods touching. Let them explore their plate and choose what they want to eat!
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