This recipe we make at least once a month and it's perfect for any season. It's a spin off from a well worn recipe that hubby had printed off in a blue folder he cooked from before we were married. Yes my husband can cook and well but it doesn't happen very often these days as he is on bath duty while I cook dinner. It's all about teamwork at the moment as we juggle two kids. Anyway back to these baked potatoes. They make the best mid week dinner and there are so many ways you can pimp these little babies up. I have shown you the stock standard way of serving them with the Mexicans spiced kidney bean and mince mixture stuffed inside the crispy baked potato topped with a good dollop of sour cream, sweet chilli and a sprinkling of spring onions. What you could also add is a good handful of coleslaw, grated cheese and/or guacamole, salsa and if you are a heat freak like me some sliced jalapenos to finish it off. A smattering of fresh coriander or basil wouldn't go astray either here. Coriander is a forbidden herb in our house. Hubby cannot stand it the taste or smell of it. Me on the other hand I love it but I love him to much to bring it into the house. Ah the sacrifices.
The meat mixture could be made ahead of time or even put into a slow cooker to slowly bubble away through the day if you're at work. I just would add a little bit more liquid. I parboil the potatoes before roasting them to speed up the process a little bit. I would totally swap the potatoes for sweet potatoes if you are so inclined too. I am hoping that J.D will one day be excited when I serve this dish but with the regression in his palate he just will not eat anything with a little bit of spice in it. Don't get me started on the kidney beans. He would freak out if they even touched his plate. Ah the joys of two year olds. They are so fickle with their food. However mummy and daddy dig this recipe a lot and I hope your family does too. Enjoy.