Recipes
Corned Meat Chakalaka Loaded Baked Potato SERVES 2 These spuds are dressed to impress! Transform your humble potatoes into a full-on feast with this spicy recipe loaded with bold flavours.
THIS
RECIPE
USES
CORNED MEAT ORIGINAL 300G View more recipes with this product

INGREDIENTS

  • 2 large potatoes, washed
  • 1 can Bull Brand Corned Meat, cubed
  • 2 Tbsp cooking oil
  • Grated cheese for topping
  • 1 onion, sliced
  • 1 Tsp paprika
  • Salt & pepper for seasoning
  • Optional: 4 Tbsp sour cream

METHOD

  • Preheat your oven to 180° C.
  • Rub your potatoes generously with salt, wrap in tinfoil and place into the oven for 45 minutes until a knife pierces through with ease
  • Remove from the oven and slice the potatoes in half, length ways. Scrape the inside of the potatoes with a spoon, placing the soft mash into a bowl and keeping the shell intact. Place both shells to the side.
  • In a large pan add your cooking oil and Bull Brand Corned meat cubes and fry until warmed through.
  • To your potato mash, add half the cheese, Bull Brand Corned Meat, salt, pepper and paprika, mix until everything is well combined.
  • Place 3 heaped spoons of potato mixture into each of the potato shells, it should be filled ¾ of the way.
  • Sprinkle over the last of the cheese and bake for an additional 7 to 8 minutes until golden brown.
  • Optional: Serve with dollop of sour cream and a sprinkle of paprika.

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