Stroganoff Potato Skins

Directions

1. Preheat oven to 200°C. Pierce the potatoes all over with a fork and bake for 50-60 minutes, until tender.

2. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add the onion and mushrooms and cook for 8-10 minutes until softened and the mushrooms have released their moisture and turned golden.

3. Add the beef mince and cook until browned.

4. Add Mingle Stroganoff Recipe Base and beef stock and stir to combine. Simmer until the sauce has thickened and coats the beef.

5. Remove from the heat and stir through sour cream.

6. Cut the cooked potatoes in half lengthways and carefully scoop most of the potato into a bowl (you can use this as a tasty mashed potato!), leaving approximately a 1cm border inside each skin.

7. Drizzle the skin with olive oil and place back in oven or airfryer for 7-10 minutes or until crispy.

8. Once the skins are crisp, remove from oven/airfryer. Spoon the creamy beef stroganoff generously into each potato skin and top with mozzarella.

9. Return to the oven for 5 minutes or grill for a few minutes, until the cheese is melted and golden and the edges of the potato skins are crisp.