Yarra Valley Cheese
persian fetta

Herby Cow with Chilli con Carne on Baked Potatoes

Serves 4 - 6

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  • 1 x 120g Yarra Valley Cheese
  • Herby Cow
  • 2 x tblsp sour cream
  • 1 x tblsp chopped chives and
  • 1 tblsp chopped parsley to serve
  • 6 x (350g each) Sebago (or other large) potatoes, washed
  • 500g beef mince
  • 1 small brown onion finely chopped
  • 2 tablespoons olive oil
  • 1 long red chilli finely chopped
  • 1 tablespoon paprika
  • 3 teaspoons ground cumin
  • 1 x 440g can chopped tomatoes
  • 1/4 cup tomato paste
  • 3/4 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon malt or apple cider vinegar
  • 1 red capsicum, deseeded, diced
  • 200g can kidney beans, drained, rinsed


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  • Place YVC Herby Cow in a medium bowl and stir in sour cream until evenly mixed.
  • Preheat oven to 200°C. Pierce each potato 4 times with a skewer. Place directly onto oven rack. Bake for 1 1/2 hours or until skins are crisp and potato flesh is tender.
  • Heat oil in a frying pan over medium heat, add onion and cook until softened (5 mins). Add in fresh chilli, paprika and cumin, frying spices until fragrant (2-3 mins). Now add beef mince and cook until browned. Stir in chopped tomatoes, tomato paste, water, sugar and vinegar. Bring to boil then reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Add capsicum and beans and stir over low heat for 8 minutes or until heated through.
  • To assemble, arrange potatoes on a platter. Make a cross cut through each potato a third of the way through and press down to open it up. Spoon generous amounts of chilli con carne on each potato followed by a large dollop of Yarra Valley Cheese Herby Cow mixture and top with fresh chives and parsley. Tuck in!
Yarra Valley Cheese