- 4 baking potatoes
- 1 tbsp olive oil
- 1 bunch spring onions, sliced
- 1 tsp fennel seeds
- 450g chicken mince
- 1 large red pepper
- 2 tsp Sriracha
- 1.4 cup sour cream
1. Preheat toaster oven to 220ÅãC. Pierce potatoes with fork and place on a microwave-safe plate. Microwave on high for 14 to 16 minutes or until tender, turning once. Transfer to toaster oven and cook for 5 to 7 minutes or until skin is crisp.
2. Meanwhile, in a 30cm nonstick frying pan, heat oil on medium for 1 minute. Add spring onions, leaving some for garnish, and fennel seeds, and cook for 2 minutes, stirring frequently. Add mince, red pepper, Sriracha and 1/2 tsp salt. Cook for 8 minutes or until chicken loses its pink colour throughout, stirring occasionally.
3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and remaining spring onion.