Ingredients

• 1.5kg desiree potatoes
• Olive oil cooking spray
• 3/4 cup grated light tasty cheese
• Mashed avocado, to serve
• Plain reduced-fat Greek-style yoghurt, to serve
• Chopped tomato, to serve
• Parsley, to serve
• Salt, to season

Mild chilli beef

• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 1 small red capsicum, chopped
• 400g lean beef mince
• 2 garlic cloves, crushed
• 1/4 teaspoon ground chilli powder
• 1 teaspoon ground coriander
• 410g can chopped tomatoes and paste
• 1/2 cup gluten-free salt-reduced beef stock
• 125g can red kidney beans, drained, rinsed

Method

• Step 1 Preheat oven to 200°C/180°C fan-forced. Using a fork, prick potatoes all over. Wrap each potato in a piece of foil to enclose. Bake for 50 minutes or until tender. Cool for 10 minutes.
• Step 2 Remove and discard foil. Cut potatoes in half lengthways. Leaving a 5mm border, scoop out potato flesh, being careful not to go all the way to the skin (see note). Cut each potato in half again to form quarters. Place on 2 large baking trays. Spray with oil. Season well with salt and pepper. Bake for 30 minutes or until golden and crisp.
• Step 3 Meanwhile, make Mild chilli beef: Heat oil in a frying pan over medium heat. Add onion and capsicum. Cook for 5 minutes or until onion has softened. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add garlic, chilli powder and coriander. Cook for 1 minute or until fragrant. Add tomato, stock and beans. Cook for 10 minutes or until slightly thickened.

• Step 4 Arrange potato skins in a 5cm-deep, 26cm round pie dish. Sprinkle with 1⁄4 cup cheese. Top with mince mixture. Sprinkle with remaining cheese. Bake for 15 minutes or until cheese has melted. Serve topped with avocado, yoghurt, tomato and parsley.