Spicy beef stuffed jackets
- March 2019
- Serves 4
- Hands-on time 30 min
Think of these stuffed jackets, with a spicy beef filling, as compact flavour bombs – perfect weeknight comfort food. They are inexpensive and quick to make.
For something a little different, try these stuffed jackets with Boursin cheese and pancetta.
- 29.4g (12.1g saturated)
- 33.6g (6.1g sugars)
- 4 large baking potatoes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 400g British beef mince
- 1½ tbsp harissa paste
- 1 tbsp tomato purée
- 250ml beef stock
- 75g ready-chopped kale, woody stalks removed
- Splash milk
- 75g cheddar, grated
- Put the baking potatoes on a microwaveable plate. Microwave on full power for 12 minutes, turning halfway through. Heat the grill to high.
- Meanwhile, put ½ tbsp olive oil in a frying pan over a medium heat. Add the onion and carrot, then cook for 10 minutes until softened. Turn up the heat, add the beef mince to the pan and cook, stirring, for another 5 minutes until browned all over.
- Add the harissa paste and tomato purée, then cook for 1 minute more. Pour in the beef stock, then bubble until saucy and thickened. Stir in the kale to wilt, 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 (use a clean tea towel to hold the hot potatoes). Put the skins, cut-side down, on a baking tray lined with foil, brush with ½ tbsp olive oil and grill for 5 minutes until crisp.
- Meanwhile mash the potato flesh with a fork. Season, then stir in the remaining 1 tbsp oil and a splash of milk to make a spoonable mash.
- Divide the beef filling equally among the grilled skins, then top each with a spoonful of mash (see tip). Lightly press down the top of the mash to flatten, then sprinkle with the cheese. Grill for 6-8 minutes until golden and bubbling. Serve with vegetables or salad.
You won’t need all the potato flesh to top the jackets. Cool the leftovers, then chill in a sealed container and use up during the week.
Assemble the potatoes 1-2 days ahead, cover and chill. Bake in a hot oven until piping hot and the cheese has melted and browned.
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