CHILI CORNED BEEF IN POTATO SKINS


Ingredients:

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

Topping

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

Procedure:

  1. Parboil* in water the unpeeled potatoes. Let cool and scoop out potato flesh from cavity leaving some pulp on the skin. Mash scooped potato flesh. Refrigerate. Set aside potato skin.
  2. Sauté onions in margarine. Add corned beef and mashed potatoes. Cook for about 5 minutes. Season with oregano, salt and pepper. Set aside.
  3. Deep fry the hollow potato skins (or bake in a 400°F oven) until crisp. Fill the potato skins with the corned beef mixture. Top a dollop of sour cream and sprinkle with chives.
*to partly cook by boiling for about 10 minutes Makes 4-6 servings.
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