Prep time 10 minutes/Cook time 40 minutestexican-spud-1200-x-1200

Serves 4 people


  • 4 large washed potatoes
  • 400g lean pork mince
  • 35g taco seasoning
  • 50g tomato paste
  • 400g can red kidney beans
  • 400ml water
  • ¼ cup parsley, finely chopped
  • 200g sour cream
  • 100g corn chips
  • ½ cup tomato salsa
  • ½ cup mature cheese, grated



  1. Place potatoes in foil in a preheated oven at 180°C for 40 minutes.
  2. While the potatoes are baking, heat a large non- stick frying pan over a medium-high heat and brown pork mince well.
  3. Stir in the taco seasoning, tomato paste, red kidney beans and water.
  4. Reduce heat and simmer for 15 minutes, stirring occasionally. Stir in parsley.
  5. To serve, place the baked potatoes into individual serving dishes and cut across the top and open out.
  6. Top potato with Texican pork mince, sour cream, corn chips, salsa and cheese.
  7. Serve hot.


Recipe and picture sourced from