Jacket Potato with Baked Beans and Tomato Minced Lamb Sauce
Preparation and Cooking Time:
1 hour 20 minutes
Serves:
4 potatoes
Nutritional Content (Per Serving)
Calorie: 399kcal
Carbohydrate: 19g
Protein: 56g
Fat: 11g
Ingredients:
4 (whole) russet potatoes (or any other starchy potatoes)
1 teaspoon olive oil
½ teaspoon sea salt
Ingredients (For toppings):
425g baked beans, heated in a saucepan
on stove or microwave
Ingredients (For tomato minced lamb sauce):
200g minced lamb
3 cloves garlic, chopped
½ (medium) onion, chopped
2 tablespoons olive oil
200g canned chopped tomatoes
3 tablespoons tomato paste
¼ teaspoon dried mixed herbs
To taste salt and pepper
2 tablespoons grated parmesan cheese (to sprinkle, optional)
Method:
- Preheat oven to 200°C.
- Wash and scrub the potatoes well, dry them with a clean towel and prick the potatoes all over with a fork. Pour some olive oil into your hands and rub over the potatoes. Sprinkle some sea salt over the potatoes.
- Place the potatoes on a baking tray and bake for 70-80 minutes in the oven, or until the potatoes are golden brown and crisp on the outside and feels slightly soft when squeezed.
- While waiting for the potatoes, prepare the tomato minced lamb sauce by heating 2 tablespoons of olive oil in a saucepan over medium heat. Fry garlic and onion until wilted, add in minced lamb and fry for about 5 minutes. Add in chopped tomatoes, tomato paste and mixed herbs. Leave to simmer on low heat for 10-15 minutes until the lamb is thoroughly cooked. Season with salt and pepper.
- Remove potatoes from the oven, cut open and top with baked beans. Ladle lamb sauce over baked potatoes and serve immediately. Sprinkle with grated parmesan cheese if desired.
Get your kids involved! Here are some tasks you can assign them:
- Put toppings over baked potatoes
