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Jacket Potatoes with Pulled Beef

Humble spuds made into greater taters

3 - 4

Serves

15 mins

Prep Time

2 hrs 10 mins

Cook Time

Pepper & Me

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.

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Jacket Potatoes with Pulled Beef

Ingredients

Pulled beef jacket potatoes

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2 cups pulled beef

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6 large Agria potatoes

i

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1 cup cheese

grated

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2 tomatoes

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1 red onion

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2 Tbsp herby mustard butter

or regular butter

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1 heaped tsp Pepper & Me "Man Grind" Salt Blend

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1 Tbsp jalapeño

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fresh coriander

(optional)

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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.

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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.

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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.