Spicy Beef Stuffed Jackets

  • 12 Sep - 18 Sep, 2020
  • Mag The Weekly
  • Cookery


· 4 baking potatoes

· 2 tablespoons olive oil

· 1 onion

· 1 carrot

· 400 g beef mince

· 1½ tablespoon harissa paste

· 1 tablespoon tomato puree

· 250 ml beef stock

· 75 g kale

· 1 splash milk

· 75 g cheddar


Microwave the baking potatoes for 12 minutes, turning halfway through. Meanwhile, put ½ tablespoon olive oil in a frying pan over a medium heat. Add the onion and carrot, cook for 10 minutes. Turn up the heat; add the beef mince to the pan and cook, stirring, for five minutes until browned. Add harissa paste and tomato purée, cook for a minute. Pour in the beef stock, then bubble until thickened. Stir in the kale, then taste, season and set aside. Once the potatoes are tender, cut them in half and scoop out most of the flesh into a bowl. Put the skins, cut-side down, on a baking tray lined with foil, brush with ½ tablespoon olive oil and grill until crisp. Meanwhile, mash the potato flesh with a fork. Season, then stir in the remaining oil and a splash of milk. Divide the beef filling equally among the grilled skins, and then top each with a spoonful of mash. Lightly press down to flatten, and sprinkle with cheese. Grill until bubbling. Serve with vegetables or salad.