Jacket Potatoes with Pulled Beef
Humble spuds made into greater taters
4 - 6
Serves
15 mins
Prep Time
2 hrs 10 mins
Cook Time
Recipe author
Pepper & Me
A delicious way to use pulled beef with a classic jacket spud!
This recipe was written by Jessica Gray and published with permission from Pepper & Me.
Rate this recipe
Share
Ingredients
Pulled beef jacket potatoes
2 cups pulled beef
6 large Agria potatoes
i
1 cup cheese
grated
2 tomatoes
1 red onion
2 Tbsp herby mustard butter
or regular butter
1 heaped tsp Pepper & Me "Man Grind" Salt Blend
1 Tbsp jalapeño
fresh coriander
(optional)
olive oil
Method
For the potatoes
1
Wash any dirt off the potato, rub with a little olive oil and sprinkle with a little additional Man Grind.
2
Place in a casserole or baking dish and cover with tin foil, bake for 2 hours at 160C Fan Bake or until potatoes are cooked through.
Start Timer
3
When potatoes are cool enough to handle slice the lid off the potato and scoop out the soft potato and place in a bowl. Pop the “jackets” skins of the potatoes back in the oven for 10 min to dry them out a bit while you make the filling.
Start Timer
4
Add the butter, cheese and man grind to the potato filling. Mash together.
5
Finely chop the tomatoes, red onion and jalapeños, and fold through the filling.
6
Stuff the mashed filling back into the jackets and top with a generous spoon of the Goan to Bombay pulled beef.
7
Top with the lid of the potato and garnish with coriander if you like.
Nutrition Information per Serving (421g)
This nutrition analysis is based on 6 serves.
Energy
1946kJ (465 kcal)
Protein
32.6g
Total Fat
22.9g
Saturated Fat
11.2g
Carbs
29.9g
Dietary Fibre
4.7g
Sodium
539mg
Iron
3.0mg
Zinc
7.7mg
Vitamin B12
1.7µg
