Prep Time:  20 minutes        |        Cook Time:  1 hour, 20 minutes        |        Serves:  12

Ingredients

• 18 The Good Stuff white baby potatoes, roughly the same size
• 375g Jindurra Station beef mince
• 30g El Toro Taco seasoning    
• 1 small brown onion, finely chopped
  
• 1 large avocado
• Juice of 1 lime
• 9 cherry tomatoes, quartered
• 100g Westacre tasty cheese, finely grated
  
• 100g Farmdale sour cream  
• 1 tbsp The Olive Tree extra virgin olive oil, plus extra for brushing
• Coriander leaves, to serve
• Sliced green chilli, to serve (optional)  
  
• Lime wedges, to serve

Method

1. Boil the potatoes whole in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
2. Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper.
3. Bake for 35-45 minutes or until crispy and golden.  
4. Meanwhile, mash or purée the avocado. Season with salt and lime juice to taste.
5. Sauté onion in 1 tablespoon of oil over a medium heat for 5 minutes. Add the beef and brown for 5 minutes, then add taco seasoning and 90ml water. Cook for 5 minutes or until the sauce thickens.
6. Gently transfer potato cups to a board or platter. Fill with minced beef and top with tomatoes, cheese, sour cream and avocado. Sprinkle with coriander and chilli and serve with lime wedges.

Tip: Oil the potato cups well to allow them to crisp up and colour nicely.

Optional: Try swapping out the beef with black beans for a vegetarian alternative.