Jacket Potatoes with Pulled Beef
Humble spuds made into greater taters
Serves
4 - 6
Prep Time
15 mins
Cook Time
2 hrs 10 mins
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.
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ShareIngredients
2 cups pulled beef
6 large Agria potatoesi
1 cup cheese
grated2 tomatoes
1 red onion
2 Tbsp herby mustard butter
or regular butter1 heaped tsp Pepper & Me "Man Grind" Salt Blend
1 Tbsp jalapeño
fresh coriander
(optional)olive oil
Method
Wash any dirt off the potato, rub with a little olive oil and sprinkle with a little additional Man Grind.
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.
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.
Add the butter, cheese and man grind to the potato filling. Mash together.
Finely chop the tomatoes, red onion and jalapeños, and fold through the filling.
Stuff the mashed filling back into the jackets and top with a generous spoon of the Goan to Bombay pulled beef.
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.
