My favourite vegetable has to be The Potato , and since the 80s I have done various stuffed jacket potato

This recipe you can half or double

This is a meal in it self , no need to serve sides , if serving to guest then I would make a side salad served with crusty bread



Ingredients:

• 6 large Sebago potatoes, scrubbed
• 2 tbsp extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 500g lamb mince
• 1 tbsp roast meat gravy powder
• 1/3 cup beef stock Homebrand is goid
• 2 cups frozen peas
• 2 tbsp thickened cream
• Roast meat gravy, to serve ( gravy sachets )

Method :

• Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place on prepared tray. Drizzle with 1/2 the oil. Season with salt and pepper.
• Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
• Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 to 6 minutes or until just starting to soften. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned. Add gravy powder. Stir to combine. Reduce heat to medium-low. Add stock . Cook, stirring, for 3 minutes or until sauce thickens. Cover to keep warm.
• Cook peas following packet directions. Drain. Using a potato masher, mash peas and cream together until roughly crushed. Season with salt and pepper.
• Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide mince mixture among potatoes. Dollop with pea mash. Serve drizzled with gravy.

Note 1: If you don't like peas you can substitute it with sweet potato, pumpkin even broccoli, it just has to be able to mash.

Note 2: While cooking the mince and vegetables you can add 2 teaspoons of tomatoes paste or if you like spice you can add chili.

Your options are endless!

 

[Jarred Santos]

My favourite vegetable has to be The Potato , and since the 80s I have done various stuffed jacket potato

This recipe you can half or double

This is a meal in it self , no need to serve sides , if serving to guest then I would make a side salad served with crusty bread

View attachment 17522

Ingredients:

• 6 large Sebago potatoes, scrubbed
• 2 tbsp extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 500g lamb mince
• 1 tbsp roast meat gravy powder
• 1/3 cup beef stock Homebrand is goid
• 2 cups frozen peas
• 2 tbsp thickened cream
• Roast meat gravy, to serve ( gravy sachets )

Method :

• Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place on prepared tray. Drizzle with 1/2 the oil. Season with salt and pepper.
• Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
• Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 to 6 minutes or until just starting to soften. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned. Add gravy powder. Stir to combine. Reduce heat to medium-low. Add stock . Cook, stirring, for 3 minutes or until sauce thickens. Cover to keep warm.
• Cook peas following packet directions. Drain. Using a potato masher, mash peas and cream together until roughly crushed. Season with salt and pepper.
• Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide mince mixture among potatoes. Dollop with pea mash. Serve drizzled with gravy.

Note 1: If you don't like peas you can substitute it with sweet potato, pumpkin even broccoli, it just has to be able to mash.

Note 2: While cooking the mince and vegetables you can add 2 teaspoons of tomatoes paste or if you like spice you can add chili.

Your options are endless!

Sounds delicious! I think I'm trying this soon!

 

[janj]

put the potatoes in microwave and on high 9-10 mins both sides, saves putting them in oven

 

[Thecheesequeen]

I start potatoes off in the microwave and finish in the air fryer. Gives the same crispness as oven-baked but in a much shorter time.

 

[WriterlySloth]

My favourite vegetable has to be The Potato , and since the 80s I have done various stuffed jacket potato

This recipe you can half or double

This is a meal in it self , no need to serve sides , if serving to guest then I would make a side salad served with crusty bread

View attachment 17522

Ingredients:

• 6 large Sebago potatoes, scrubbed
• 2 tbsp extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 500g lamb mince
• 1 tbsp roast meat gravy powder
• 1/3 cup beef stock Homebrand is goid
• 2 cups frozen peas
• 2 tbsp thickened cream
• Roast meat gravy, to serve ( gravy sachets )

Method :

• Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place on prepared tray. Drizzle with 1/2 the oil. Season with salt and pepper.
• Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
• Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 to 6 minutes or until just starting to soften. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned. Add gravy powder. Stir to combine. Reduce heat to medium-low. Add stock . Cook, stirring, for 3 minutes or until sauce thickens. Cover to keep warm.
• Cook peas following packet directions. Drain. Using a potato masher, mash peas and cream together until roughly crushed. Season with salt and pepper.
• Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide mince mixture among potatoes. Dollop with pea mash. Serve drizzled with gravy.

Note 1: If you don't like peas you can substitute it with sweet potato, pumpkin even broccoli, it just has to be able to mash.

Note 2: While cooking the mince and vegetables you can add 2 teaspoons of tomatoes paste or if you like spice you can add chili.

Your options are endless!

My tip: Whenever a recipe calls for ’drizzling’ oil over something, I reach for my large stainless steel bowl. Popping the item/s to be drizzled into said bowl, I then apply the oil. Once done I grab the bowl and using a tossing or swirling motion, move the items around in the bowl until evenly coated.
I then slide the items out onto whatever dish the recipe calls for.
I have found this to be the most effective means of coating food with oil. Its far better than the plastic bag method too.
Not only is it quick, effective and clean, it’s a very easy rinse with hot soapy water and we’re done.
Drizzling never coats the entire food item, and I do appreciate when it’s completely coated.

 

[SGH]

I still just like coleslaw, grated cheese and sour cream it make a great side dish

 

[Jarred Santos]

put the potatoes in microwave and on high 9-10 mins both sides, saves putting them in oven

I start potatoes off in the microwave and finish in the air fryer. Gives the same crispness as oven-baked but in a much shorter time.

My tip: Whenever a recipe calls for ’drizzling’ oil over something, I reach for my large stainless steel bowl. Popping the item/s to be drizzled into said bowl, I then apply the oil. Once done I grab the bowl and using a tossing or swirling motion, move the items around in the bowl until evenly coated.
I then slide the items out onto whatever dish the recipe calls for.
I have found this to be the most effective means of coating food with oil. Its far better than the plastic bag method too.
Not only is it quick, effective and clean, it’s a very easy rinse with hot soapy water and we’re done.
Drizzling never coats the entire food item, and I do appreciate when it’s completely coated.

Amazing cooking tips! Much appreciated

 

[Wandiwa]

My tip: Whenever a recipe calls for ’drizzling’ oil over something, I reach for my large stainless steel bowl. Popping the item/s to be drizzled into said bowl, I then apply the oil. Once done I grab the bowl and using a tossing or swirling motion, move the items around in the bowl until evenly coated.
I then slide the items out onto whatever dish the recipe calls for.
I have found this to be the most effective means of coating food with oil. Its far better than the plastic bag method too.
Not only is it quick, effective and clean, it’s a very easy rinse with hot soapy water and we’re done.
Drizzling never coats the entire food item, and I do appreciate when it’s completely coated.

I use Olive oil out of a pressure spray can to evenly coat everything.

 

[Suzanne rose]

I've added more jacket potato recipes in the cooking forum