Beef Fajita Jackets

For really crispy potatoes prick the raw potatoes with a fork and bake in the oven for 1½ hours until tender.

INGREDIENTS

2 large baking potatoes (Estima or Marfona are ideal)
1 tbsp oil
300g rump or sirloin steak, sliced
1 red pepper, sliced
½ x 30g pack Fajita seasoning mix
4 tbsp guacamole

Method

Preheat the oven to 200˚C, gas mark 6.

Pierce the skins and cook both the jacket potatoes in the microwave for 10 minutes on full power. Finish cooking in the oven for a further 10 minutes at 200˚C, gas mark 6.

Just before serving, heat the oil in a frying pan and fry the steak, pepper and Fajita mix for 5 minutes.

Cut the jackets in half and place a tablespoon of guacamole over each, top with beef fajita mix and serve with soured cream.

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