Loaded Jacket Potato



I don't know about you but this year has made me tired. Recently I get to the end of the day and the last thing I want to do is think about what to make for dinner, let alone be in the kitchen cooking.


On Monday the kids asked what was for dinner and I stupidly said I don't know what would you like. One child said pasta, the other child wanted something with a baked potato and cheese as a side dish. Not exactly on the same page right! Enter in my next stupid question which was "who wants to make dinner tonight?" As always Miss Eme was keen to get in the kitchen so her idea of the jacket potato won.


This kid LOVES potato - Jacket potatoes were introduced to the kids by their Nana B on one of our many adventure trips to accompany our usual BBQs. The kids love scooping out the potato that is topped with butter and cheese. So with one child wanting pasta and the other wanting potato I told Eme she could make a loaded jacket potato.


Mosr people in my age group have memories of savoury mince. It was a bit of a staple in our childhood and always in our house served on toast or in toasted sandwiches. I explained to Eme that the mince was a bit like what you have with pasta and that it would be really good on a jacket potato.


So off we started, I cut up the vegetables and she scrubbed the potatoes and then cooked the savoury mince in the fry pan. The end result was so good. Fluffy soft potatoes filled with a sweet gravy of mince and vegetables, good sharp vintage cheese and a big dollop of sour cream on top.


Given how tired I was it was a relief to sit down to a quick and easy comfort food type meal. The best part of this dish was my 6yr old was capable of making it and everyone in the family devoured it and asked when Eme could make it again.


Don't be alarmed by the cooking time, that is solely the potatoes in the oven, the savoury mix can be made within 30 min.


If you are looking for a quick meal solution a jacket potato with fillings is a great way to take the hassle out of dinner time. Be creative with your toppings - chicken, mexican theme, asian theme, tuna, vegetarian are all great options and if you want to deviate from the traditional spud use a sweet spud instead!


Prep 15 min // cook 50 min


INGREDIENTS


500g mince meat

2 sticks of celery diced

1 onion diced

2 cups frozen peas, corn and carrot

1 zucchini grated

1 red capsicum diced

1 tin crushed tomatoes

1/4 cup red wine

2 cups beef stock

2 tbs tomato paste

2 tbs Worcestershire sauce

1 tbs dried mixed herbs

2 tbs minced garlic

4 large potatoes washed (or 1-3 for each person)

1 cup sour cream

1 cup grated cheese


METHOD

  1. Preheat oven to 180 degrees.

  2. Wash potatoes and pierce with a fork and cook in microwave for 10 min.

  3. Remove potatoes from microwave and place on a tray and drizzle with olive oil and sprinkle salt over top and place in oven and bake for 45-50 min.

  4. While potatoes are cooking heat oil in pan and saute celery, capsicum and onion for 2 min.

  5. Add garlic and frozen vegetable mix and saute for a further 2 min.

  6. Add all remaining ingredients apart from the cheese and sour cream and mix together.

  7. Reduce heat to medium, season with salt and pepper and place a lid over the pan and let it simmer, stirring every now and then.

  8. When the potatoes are cooked remove from the oven and split open.

  9. Add mince mixture to the potato and top with part of the cheese.

  10. Place back in the oven for 2-3 min for the cheese to melt.

  11. Remove from oven add more mince mixture to the potato and then top with more cheese and a dollop of sour cream.


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