Moroccan Lamb Baked Potatoes

Add some protein into your carb full baked potatoes with this moroccan lamb baked potato recipe. Perfect for a comforting dinner after a long day at work.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 55 mins
Difficulty Level: 1/5

Ingredients

Basic Baked Potatoes

• 1 tsp salt
• 2 tbsps light olive oil
• 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Moroccan Lamb Baked Potatoes

• 1 quantity Basic Baked Potatoes
• 1 tbsp light olive oil
• 1 onion, finely chopped
• 2 tsps smoked paprika
• 1 tsp ground cumin
• 1⁄2 tsp dried chilli flakes, plus 1⁄2 tsp extra
• 300 g lamb mince
• 400 g can chickpeas, rinsed
• 1 tomato, chopped
• 1⁄2 cup extra-light sour cream
• 1⁄4 cup chopped coriander

Steps

1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

01. Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes:

02. Meanwhile, heat oil in a frying pan over moderate heat. Add onion, paprika, cumin and chilli; cook for stir for 30 secs or until fragrant. Add mince; cook, stirring to break up lumps, for 5 mins or until browned. Stir in chickpeas and tomato.

03. Spoon lamb mixture into baked potatoes. Top with sour cream. Serve sprinkled with extra chilli flakes and coriander.

Photo: Pablo Martin/bauersyndication.com.au