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Preheat oven to 180°C. Line a baking tray with baking paper. Prick potatoes all over with a fork and place on prepared tray. Season with salt flakes. Bake for 1 hour or until tender.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 4-5 minutes until lightly browned. Transfer to a bowl and set aside. Return pan to medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add cumin, coriander, paprika, cinnamon, coriander stalks and tomato paste. Cook for 2 minutes or until fragrant. Add chipotle chilli and sauce, mince and tomato. Simmer gently for 10 minutes until reduced, adding beans in the last 5 minutes of cooking. Season.
Tear potatoes in half and top with mince mixture, sour cream, finely grated parmesan, jalapenos and reserved coriander leaves. Serve with lime wedges alongside.