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CORNED BEEF IN POTATO SKINS

Ingredients:

1 kg small potatoes
2 pc large onions, cubed
1 tbsp DARI CREME CLASSIC
2 (210g each) cans PUREFOODS CORNED BEEF
1 tsp dried oregano
iodized fine salt and pepper to taste

Topping

1 cup sour cream, chilled
1/4 cup chopped chives

Procedure:

  1. Par-boil the unpeeled potatoes. Let cool and scoop out a cavity leaving some pulp on the skin. Refrigerate overnight.
  2. Saute the onion in Dari-Creme. Add the corned beef and potato mash (the ones you took out ) and cook for about 5 minutes. Add chili flakes, dried oregano, salt and pepper. Set aside.
  3. Deep fry the potato skins (or bake in a very hot oven) until crisp.
  4. Fill the potato skins with the chili corned beef.
  5. Top a dallop of sour cream and sprinkle chopped chives.
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