Recipe: Stuffed potato

As we celebrate National Baked Potato Day on August 19, we’d like to remind you that there’s nothing that makes a potato taste better than umami-rich mushrooms!

Serves: 4

Preparation time: 40 minutes


  • 4 large potatoes, steamed until tender
  • 50ml olive oil
  • 1 onion, finely chopped
  • 250g lean lamb mince
  • 250g button mushrooms, chopped and pan-fried
  • 2 carrots, peeled and grated
  • 1 tomato, cubed
  • 10ml tomato paste


  1. Hollow out the potatoes and set the filling aside.
  2. Heat the oil in a saucepan and add the onion and fry until glossy. Add the mince and allow it to brown.
  3. Add the mushrooms, carrots, tomato, and tomato paste. Season to taste with salt and black pepper
  4. Fill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degrees
  5. Serve while still hot.

Cooks tip: Use the filling to make croquets, Mush the potato, add 100ml grated cheese, 20ml grated parmesan cheese, 1 egg yolk and season with salt and black pepper. Form into small cylinders. Dip in egg then bread crumbs then shallow fry.


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