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Potato Skins with Sriracha Beef and Green Sauce

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4-6 1x
  • Category: Sides
  • Diet: Gluten Free

Description

Bite size pieces of crispy potato skins filled with spicy beef and topped with a lashing of green sauce is the kind of starter people will come back to again and again.


Scale

Ingredients

1 kilo/2 pounds small potatoes
1/4 cup olive oil
A good pinch of salt
Sriracha Beef
500 grams/1 pound minced beef
1 small onion, finely diced
1 teaspoon cumin powder
3/4 teaspoon smoked paprika powder
1/4 cup sriracha
1 1/2 tablespoons tomato paste
Green Sauce
150 grams/5.30 ounces plain yogurt
70 grams/2.4 ounces sour cream
1 1/2 tablespoons American mustard
1/2 cup fresh spinach
Handful fresh parsley
1 scallion, finely sliced
1/4 cucumber, finely diced


Instructions

  1. Preheat the oven to 200C/400F and prepare a baking tray.
  2. Thoroughly wash the potatoes and prick each with a fork a few times. Rub olive oil all over and place in the oven for an hour.
  3. Remove and allow to cool until you are able to slice in half and able to scoop out the insides carefully, approximately 5-7 minutes. Set the filling aside for something separate.
  4. Pour over a little more olive oil over the potatoes and a sprinkle of salt and return to the oven until golden, approximately 10 minutes.
  5. Meanwhile, place the spices, onions and minced beef in a saucepan on low to medium heat for 5 minutes, stirring to cook evenly. Add the sriracha and tomato paste and stir through until well combined, place on low heat and allow to cook for a further 5 minutes, stirring occasionally.
  6. While the minced beef cooks, place the yogurt, sour cream, mustard, spinach and parsley in a blender and blend until smooth. Stir the sliced scallion and cucumber through and place into a serving bowl.
  7. Remove the potato skins from the oven and place on your serving dish, spoon the sriracha mince into each and finish with a tablespoon of the green sauce on top.
  8. Serve immediately.

Notes

Recipe by Roamingtaste