Spicy Turkey Mince Potatoes

  • 500g Fresh Turkey Mince
  • 6 large pontiac potatoes, rinsed
  • 1 tablespoon canola oil
  • 1 teaspoon chilli paste
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 shallots, finely sliced
  • 1⁄2 cup fresh coriander leaves
  • 1⁄2 cup low fat sour cream
  • Salad
  • 3 cups cos leaves
  • 2 Roma tomatoes, cored and cut into eigths
  • 1 green capsicum, seeds removed, trimmed and cut in thin slices
  • 1 red onion, trimmed and cut into thin slices

Prick potatoes and microwave on HIGH for 5 minutes, then bake in 200ºC oven for another 20-30 minutes or until soft.

Heat oil in large pan. Add the turkey mince and fry for 3-4 minutes or until mince changes colour. Add chilli, garlic, ginger, sauces and brown sugar.  Reduce heat and simmer for 20 minutes. Stir through shallots and coriander leaves.

Cut a cross in the top of each potato and push the sides inwards to pop the top of the potato open. Spoon mixture into each potato and serve with a dollop of sour cream. Serve with a fresh salad.

Features

  • Today's Classic. And so Easy!
  • Fire It Up Promotion
  • The Perfect Protein

Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • If you cook poultry to eat later, refrigerate while hot.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.