Baked Mexican baked potatoes

Ingredients for 5 servings:

• 5 large potatoes
• 2 onions
• 1 garlic clove(s)
• 1 tbsp oil
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 1 large can of tomatoes, peeled
• 100 g cheese (e.g. Gouda)
• 200 g sour cream
• ½ bunch parsley, chopped
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil them unpeeled for about 25-30 minutes. Peel and dice the onions and garlic. Brown the minced meat in hot oil until crumbly. Add the onions and garlic and fry. Now add the tomato paste and sweat briefly. Season with salt and pepper. Add the canned tomatoes with their juice and simmer for about 10 minutes, stirring occasionally. Season with cayenne pepper. Halve the potatoes lengthwise and place them cut-side up in a baking dish. Spread the mince sauce over the potatoes. Grate the cheese and mix half of it with the sour cream. Spread it over the potatoes. Sprinkle the remaining cheese on top. Bake in a preheated oven at 200°C for about 20 minutes. Sprinkle with chopped parsley before serving. Serve with a fresh salad and a delicious wine or beer. Perfect for a meal with friends.