Baked Potato With Mince and Feta Aust Ww 4pts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The mince filling can be made several days in advance and stored in an airtight container in the fridge. The cooked mince is also suitable to freeze for up to 3 months Ingredients:
4 medium potatoes |
250 g extra lean ground beef |
1 medium onion, finely chopped |
1 garlic clove, crushed |
100 g mushrooms, finely chopped |
1 whole beef stock cube, dissolved in |
100 ml water |
1 tablespoon canned tomato puree |
1 cup fresh watercress |
150 g tomatoes (cherry tomatoes) |
50 g feta cheese, crumbled |
Directions:
1. Preheat oven to 200°C Bake the potatoes whole in their skins for 1 hour, or until soft.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add mince a handful at a time, so that it sears and browns. Add onion and garlic and cook for 1 minute. Add mushrooms, stock and tomato puree and stir well. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until thick. Season to taste with salt and pepper.
3. To serve, split the baked potatoes in half and share the filling between them. Top with watercress, cherry tomatoes and sprinkle with crumbled feta cheese.
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