Spicy beef stuffed jackets

Spicy beef stuffed jackets
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
536kcals
Fat
29.4g (12.1g saturated)
Protein
31.5g
Carbohydrates
33.6g (6.1g sugars)
Fibre
5.7g
Salt
0.8g
Calories
536kcals
Fat
29.4g (12.1g saturated)
Protein
31.5g
Carbohydrates
33.6g (6.1g sugars)
Fibre
5.7g
Salt
0.8g

Ingredients

  • 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

Method

  1. Put the baking potatoes on a microwaveable plate. Microwave on full power for 12 minutes, turning halfway through. Heat the grill to high.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

delicious. tips

  1. 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.

  2. 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.

Recipe By

The delicious. food team

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