Grab 'n' go

Rendang Baked Potato Skins

This delicious is quick enough for midweek, ready quickly.


    200g Rendang Sauce

    500g Beef (slice)

    7 nos Idaho Potato

    20g Mozarella Cheese

    20g Cheddar Cheese

    10g Oil


    1. Bring water to boil. Boil potatoes until half cook. Remove potatoes from the pot and set aside.

    2. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Set aside.

    3. Deep fry potatoes until the skin becomes crispy.

    4. Heat oil in a pan, sauté beef for 30 seconds.

    5. Add rendang sauce, stir until thickens and beef is fully cooked.

    6. Place beef rendang in potato skins. Sprinkle the top with cheddar and mozarella cheese.

    7. Bake in the oven at 180°C for 5 minutes. 8. Serve.