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Spicy Beef & Cauliflower Stuffed Baked Potatoes

Spicy Beef & Cauliflower Stuffed Baked Potatoes


By Voula Halliday

Voula Halliday's spicy beef and cauliflower stuffed baked potatoes.

Serves 4 to 6

4 large baking potatoes
2 cups (500 mL) cauliflower, cut into bite-sized florets
1 large onion, thinly sliced
2 cloves garlic, minced
2 tsp (10 mL) curry powder
1/2 tsp (2 mL) cumin seeds
1/2 tsp (2 mL) coriander seeds
pinch cayenne (optional)
2 tbsp (30 mL) butter or olive oil
1/4 cup (50 mL) water
1 cup (250 mL) Greek yogourt
1 cup (250 mL) fresh or frozen peas
1 cup (250 mL) cooked top sirloin, cut into small pieces
2 green onions, thinly sliced
1 cup (250 mL) sour cream or yogourt (optional)
1/2 cup (125 mL) fresh coriander, finely chopped (optional)

  1. Heat oven to 400 F (200 C). Wash and dry potatoes, then wrap each one separately in foil. Place prepared potatoes onto a baking pan. Bake in preheated oven until fork tender, about 50 min to 1 hour.
  2. In the meantime, place onion and cauliflower in a large bowl. Add garlic, curry powder, cumin seeds, coriander seeds, cayenne (if using), butter, water and yogourt to bowl with cauliflower. Stir until evenly mixed.
  3. Place mixture into a medium-sized saucepan set over medium heat. Cook cauliflower, covered and stirring occasionally until tender, about 30 minutes. Stir in peas and prepared beef and cook for another 5 to 7 minutes until heated through.
  4. When potatoes are done, remove foil and allow to cool to warm. Heat oven to 400 F (200 C). Slice each potato in half, lengthwise. Using the back of a desert spoon, press the centre of each potato down to create a small groove. (The potato half will flatten out a bit when you do this.)
  5. Mound some of beef-cauliflower mixture onto each potato. Put potatoes onto a baking tray and place in preheated oven for 20 minutes.
  6. To serve, top with sour cream and sprinkle with onions and coriander, if desired.


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