Blended Classic Stuffed Spuds are a delightful twist on the traditional baked potato, combining the heartiness of a baked potato with the creamy, savoury goodness of a rich filling. These stuffed spuds are a perfect blend of textures and flavours, making them a satisfying main course or a decadent side dish
Prep/ cook time : 40 minutes
Serves : 4
Ingredients :
- 4 medium-large potatoes
- 250g beef mince
- 250g mushrooms, diced
- 4 tbsp olive oil
- 1 tsp salt flakes
- ½ onion, diced
- 2 cloves garlic, crushed
- 2 tbsp worcestershire sauce
- 1 tbsp tomato sauce
- 1 tbsp chopped parsley
- 1 tsp fresh or dried thyme
- 1 beef stock cube
- ½ cup water
- ½ cup sour cream, to serve
- ¼ cup chopped shallots or chives, to serve
Method :
- Preheat the oven to 180℃ and line a baking tray with a sheet of banking paper.
- Wash the potatoes to remove dirt, then pierce the skin 3-4 times with a fork. Loosely wrap each potato in absorbent paper and microwave on high for 7-10 minutes until softened.
- Remove the potatoes from the microwave and discard the absorbent paper. Place the potatoes on the prepared tray. Drizzle with 2 tablespoons of olive oil and season with salt. Bake for 20-25 minutes or until golden brown and crisp on the outside.
- In the meantime, to prepare the filling, place the remaining 2 tablespoons of oil in a frying pan over medium heat. Add the onion and garlic and cook for 2 minutes before adding the mince. Cook, stirring for 2-3 minutes until the mince browns. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes.
- Add the sauces, herbs, stock and water to the pan. Stir to combine then reduce heat to low and simmer for 5-10 minutes until the sauce thickens.
- Remove the potatoes from the oven. Cut an ‘X’ at the top of each potato, then gently squeeze the sides of the potatoes towards the centre to open them.
- Fill the potatoes with the blended mince mixture and top with sour cream, shallots, or chives.
This recipe by A Better Choice !
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