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Stuffed Potatoes

Everyone loves baked potatoes – so why not put a spin on an old classic and stuff them with delicious Murray Valley Pork!

This is such a simple and tasty meal, you will be amazed at just how quick it is to prepare. The first step is to boil your potatoes. Then blend all your sauce ingredients together, sauté a few onions and capsicums and cook the pork mince with tomatoes and olives. Once your potatoes are ready you simply cut them in half, scoop out 2/3 of the pulp and fill them up with your delicious pork filling. Then pop them back in the oven until they are golden brown and enjoy!

Cooking Time: >1 hr
Dish Type: Roast
Occasion: Entertaining
Special Diets: None
Cuisine: Middle Eastern
Cut:
Celebrity:Justine Schofield
Blogger: No
Ingredients

Sauce Gribiche
6 large kestrel potatoes skin on and washed
2 tbs. olive oil
1 red onion, finely sliced
1 red capsicum, finely sliced
300g mince pork
2 tomatoes, diced
1 handful of pitted olives
1/2 bunch coriander, chopped

Sauce
2 clove garlic, crushed
1 knob ginger
1 red onion
1 heaped tbs. smoked paprika
1 tbs. chilli sauce
2 tbs. lime juice
A good pinch oregano
1 tbs. red wine vinegar
40 ml olive oil
Salt and pepper
40g Manchego or cheddar cheese.


Directions

Put the potatoes in a large pot of cold water. Bring to boil and then drain and cool, enough to handle. To prepare the sauce, blend all the ingredients in a blender until smooth and fragrant.

In a pan heat oil and sauté the onions and capsicum for 5 minutes. Add the mince and cook for another 5-10 minutes or until browned. Add the tomatoes, olives and the blended sauce and season again with salt and pepper. Once brought to the boil, immediately turn down and simmer for 15 minutes. Once cooked add the coriander.

Pre heat the oven 190C.

Cut each potato in half lengthwise and carefully scoop out 2/3 of the pulp from the potato and some from the lids so the potatoes will close once the filling is in them. Fill the cavity with the pork mixture and sprinkle with a little cheese. Replace the potato lid and bake in the oven for 20 minutes until golden brown. Serve with a salad.

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