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Loaded Chilli Potato Skins
  • Serves 4
  • UNITS: 4 per serving
  • FAT POINTS: 6 per serving
  • CALORIES: 448 per serving
  • 4 medium jacket potatoes
  • 1lb/454g turkey mince
  • 1 large onion, chopped
  • 2 red chillies, de-seeded and chopped
  • 2 cloves crushed garlic
  • 4oz/113g sliced mushrooms
  • 14oz/392g chopped canned tomatoes
  • 1 level tablespoon tomato puree
  • 4oz/113g tinned red kidney beans, drained
  • pint/300ml beef stock stock
  • 4oz/113g grated reduced fat cheddar cheese
  1. Pre-heat oven to 180C/350F/gas mark 4. Wrap the potatoes in foil and place in the oven and bake until soft in the middle, between 45 minutes to an hour, depending on size of potato.
  2. When they are ready take them out of the foil and leave to cool for 10 minutes. Slice them in half and scoop out a good amount of the potato, leaving roughly a half inch/1cm thick layer.
  3. Place the potatoes back in the oven for 15-20 minutes to crisp the skins.
  4. While the potatoes are cooking dry fry the turkey mince and remove any excess fat.
  5. Set aside the meat and put the chopped onion, chilli, garlic and stock into the pan and cook for 5 minutes.
  6. Add the mince, mushrooms, tomato puree and chopped tomatoes.
  7. Simmer on a low heat for 45 minutes, add the kidney beans and simmer for a further 10 minutes.
  8. Remove the skins from the oven and fill with equal amounts of the chilli mixture. Sprinkle with the grated cheese, pop under a hot grill until the cheese is melted. Serve with plently of crunchy salad.
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