Loaded Beef Kumara Skins with Green Beans and Courgette

Loaded Beef Kumara Skins with Green Beans and Courgette

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 25, 2018.

You may notice broccoli in your recipe images. Due to the recent bad weather, they weren’t up to our usual high standards, so we’ve supplied green beans instead which will be just as delicious!


Ingredients

Loaded Beef Kumara Skins

  • 600g kumara
  • ½ red onion
  • 1 clove garlic
  • 450g beef mince
  • 1 capsicum
  • 1 carrot
  • 1 teaspoon salt
  • 1 tablespoon tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 can chopped tomatoes
  • 1 cup beef stock
  • ½ cup grated cheese

Beans and Courgette

  • 100g green beans, ends trimmed
  • 1 courgette, cut into 1cm rounds

To Serve

  • ½ cup sour cream

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium sized pot of salted water to the boil. Prepare cheese, beans and courgette. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for 25–30 minutes or until the skin is crispy and the flesh is soft enough to pierce with a sharp knife. Turn once during cooking.
  2. While kumara is cooking, finely dice onion and crush garlic. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and garlic for 2 minutes, add beef mince and cook for 4-5 minutes, breaking up mince with a wooden spoon as it cooks.
  3. Dice capsicum 1cm, grate carrot. Add capsicum, carrot and salt to mince. Cook for 3 minutes and add all remaining stuffed kumara ingredients except cheese. Reduce heat to medium and cook for 5 minutes.
  4. When kumara is cooked, remove from oven and turn oven to high grill. Cut each kumara in half lengthways, but not all the way through (leaving a hinge). Use a spoon to open all kumara and fill each with some beef filling. Sprinkle a little grated cheese on top.
  5. Grill kumara in middle of oven for 2–3 minutes or until cheese has melted. Cook green beans and courgette in pot of boiling water for 2-3 minutes, until tender then drain. Add a drizzle of olive oil and season.
  6. To serve, divide beef stuffed kumara skins, green beans and courgette between plates. Dollop each stuffed kumara skin with sour cream and serve any leftover beef mince on the side.

Nutritional Information

Energy 2673 kj
639 kcal
Protein 32.5g
Carbohydrate 43.4g
Fat 44.4g