Jacket Potatoes
- Ready In: 85 - 95 minutes
- Prep Time: 25 minutes
- Cooking Time: 60-70 minutes
- Serves: 2
In the cooler months, there is nothing more comforting than warm oven-baked potatoes. Jacket potatoes can be filled with loads of nutritious ingredients (not just sour cream!) to give you both a nutritious yet comforting meal. They are also very versatile so I encourage you to get creative with toppings and seasonings (see ideas below).
Ingredients
- 2 medium potatoes, skin left on, washed well
- 200 g lean beef mince
- 1 small onion, chopped, or 1 teaspoon onion powder
- 1 clove garlic or ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 2 teaspoon tomato paste
- 1/3 cup stock (chicken, beef or vegetable)
- 60 g mixed leaf salad or lettuce leaves
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- TO SERVE:
- 1 tomato, finely diced
- Natural yoghurt
- Coriander leaves
Nutrition per serve
1845 kJ (442 Calories), 30 g protein, 21 fat (including 5 g saturated fat), 29 g carbohydrate (including 7 g sugars), 6 g fibre and 350 mg sodium. Read our nutrition rating system.
Directions
- Preheat the oven to moderate (180°C).
- Prick each potato with a fork, then place on a lined baking tray and bake for 60-70 minutes or until cooked through.
- When the potatoes have 25 minutes remaining, prepare the mince and salad.
- Mince: Heat 1 teaspoon of oil in a pan. Once hot, add the beef mince, onion and garlic and cook for 1-2 minutes. Then add the dried ingredients (including the onion and garlic powder if you’re using them instead of fresh) and mix through.
- Once the mince has browned, add the tomato paste and stock and mix to combine. Reduce the heat and let the mixture simmer until the liquid has almost evaporated.
- Salad: Mix together the olive oil and balsamic vinegar. Place the mixed leaf or lettuce into a bowl and dress with the balsamic mixture. Keep in the fridge until ready to serve.
- Once the potatoes are done, remove from the oven. Let them cool slightly then using a sharp knife, cut a cross on top of each potato and gently pull apart to allow space for the filling. NOTE: the potatoes are hot out of the oven so be careful you don’t burn yourself on the steam!
- Top each potato with some mince mixture, diced tomato, a dollop of natural yoghurt and coriander to garnish.
- Serve each potato with a side of leafy green salad.
Recipe and photo by dietitian Sophie Feng.
Variations
- Change seasonings and toppings based on what you feel like e.g. taco seasoned mince, leftover spag bolognaise mince, swap out beef for a can of flavoured tuna, make a vegetarian meal by using lentils or chickpeas.
- Swap regular white potatoes for sweet gold potatoes. Opt for either 2 smaller sweet potatoes or share 1 large potato between two.
