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Baked Potato with Savoury Mince
Rating:
Created by:
QAST, Yeronga State School
Prep time:
30 mins
Cooking time:
45-60 mins
Serves:
12
- Naomi Blines
Category:
Tags:
Ingredients
12whole chat potatoes (or any medium potatoes)
¼cupolive oil
500gramslean beef mince
½red onion, diced (optional)
2tbsptomato sauce
4tspminced garlic
¼cauliflower head, grated
1candiced tomatoes
500gramsfrozen corn and pea mix
500mlspassata
1cupreduced-fat grated cheese
Fresh herbs from the school garden
salt and pepper, to taste
Method
- Wrap potatoes individually in foil with a splash of olive oil and salt and pepper to taste. Place on a baking tray and cook in a 180C oven for 45 minutes (or until cooked through).
- In a large pan, brown the mince, then add onion and garlic, the grated zucchini and cauliflower, and the tin of tomatoes, tomato sauce and passata. Stir until combined
- Cook on simmer for 30 minutes.
- Add the frozen peas and corn, along with any fresh, available herbs and cook for a further 10 minutes.
- Meanwhile, unwrap the potatoes and cut a cross into each, not quite to the bottom, but enough to open the potato up. Place one each in rectangular foil container, top with the savoury mince and finish with a sprinkling of grated cheese.
Recipe description
A perfect winter warmer – baked potato loaded with fresh beef and vegetables.
Variations
- Double or triple this savoury mince recipe to make more serves.
- Use mince as a base for other dishes, such as pasta.
- Add Mexican spices or a Taco seasoning to add Mexican flare.
- Use Mexican flavours to also make burritos, enchiladas etc.
