Baked potatoes with mince recipe
An easy, filling, low-cost meal that kids will love. Potatoes last a while and the mince freezes well – so serve it often! You can cut the cooking time by using a microwave, too.
Prep: 15 mins
Cook: 60 mins
Serves 4
Ingredients
- 4 baking potato, scrubbed clean
- 250g extra-lean minced beef
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 handful cup or button mushrooms, finely chopped
- 100ml reduced-salt vegetable stock
- 1 teapsoon tomato purée
Side salad
- 1 handful shredded lettuce leaves
- 1 medium red onion, sliced
- 1 handful cherry tomatoes
Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6. Prick potatoes all over with a fork before baking for 1 hour, or until tender. Carefully push a sharp knife into the centre to check they're soft.
Information:If you have a microwave, you can save time (and money) by cooking the potatoes in there instead. Put the pricked potatoes on a microwave-safe plate and cook on full power for 4 minutes. Turn them over and repeat for a further 4 minutes, or until cooked through.
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Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking until browned.
Information:You can use any type of mince you like for this – pork or turkey work well, as does vegetarian mince.
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Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato purée. Stir well until hot, then simmer, part-covered, for 20 to 25 minutes.
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Once everything's ready, split the baked potatoes open and divide the filling between them. Serve with some watercress, or the lettuce, onion and tomato side salad.
Information:Any leftover mince goes great in a wrap, topped with a spoon of low-fat plain natural yoghurt and a grating of lower-fat cheese. Let it cool and store in an airtight container in the fridge, and use within 3 days. It also freezes brilliantly!
