Southwest Stuffed Potato Skins

• 1 tbsp olive oil
• 1 None onion, chopped
• 12 oz ground beef
• 2 tbsp tomato paste
• 7 oz cherry tomatoes, sliced
• 1 cup canned kidney beans, rinsed and drained
• 1 oz sliced salami, chopped
• 2 tbsp finely chopped parsley, plus additional, to serve
• 1/2 tsp chili powder
• 6 medium potatoes, baked
• 3/4 cup grated Cheddar cheese
• None None Sour cream, to serve

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Heat oil in a large saucepan on high heat. Saute onion for 1-2 mins, until tender. Add ground beef and brown for 4-5 mins, breaking up lumps with a spoon as it cooks.
3. Add tomato paste and tomatoes and cook for 2-3 mins, until softened. Remove from heat. Stir in beans, salami, parsley and chili powder.
4. Halve potatoes, scoop out a little of the flesh and discard. Arrange on prepared pan. Pile meat mixture evenly into potatoes. Sprinkle with cheese.
5. Bake for 10-12 mins, until heated through and cheese melts. Sprinkle with additional parsley and serve with sour cream.

olive oil, onion, ground beef, tomato, cherry tomatoes, kidney beans, salami, parsley, chili powder, potatoes, cheddar cheese, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/24723 (may not work)