3 large potatoes
Tex Mex Baked Potatoes with Chicken & Kidney Beans
250 cms minced chicken or soya granules
150 cms boiled kidney beans
3 tbsp olive oil
1 small onion chopped
1 tbsp garlic paste
1 Red pepper seeded and chopped
6 tbsp sour cream
Veeba Chipotle Southwest Dressing
1 tsp salt
Chopped coriander for garnishing
Preheat the oven to 220 C. Oil the potatoes and pierce with skewers. Bake for 30 minutes.
Heat the oil in a pan and add the garlic, onion and pepper. Fry for 4-5 minutes until softened.
Add the minced chicken/ soya granules and fry until it is browned all over.
Cover and simmer for 15 minutes, stirring occasionally. Add kidney beans, cook for 5 minutes, turn off the heat and stir in the Veeba Chipotle Southwest Dressing, salt and chopped Coriander leaves.
Cut the baked potatoes in half and place it in a serving platter. Top them with the minced mixture and a dollop of soured cream and coriander. Serve!