Baked Potato With Mince and Feta Aust Ww 4pts

The mince filling can be made several days in advance and stored in an airtight container in the fridge. The cooked mince is also suitable to freeze for up to 3 months

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  medium potatoes
• 250  g  extra lean ground beef
• 1  medium onion, finely chopped
• 1  garlic clove, crushed
• 100  g mushrooms, finely chopped
• 1  whole  beef stock cube, dissolved in
• 100  ml water
• 1  tablespoon  canned tomato puree
• 1  cup  fresh watercress
• 150  g tomatoes (cherry tomatoes)
• 50  g feta cheese, crumbled

Directions

1. Preheat oven to 200°C Bake the potatoes whole in their skins for 1 hour, or until soft.
2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add mince a handful at a time, so that it sears and browns. Add onion and garlic and cook for 1 minute. Add mushrooms, stock and tomato puree and stir well. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until thick. Season to taste with salt and pepper.
3. To serve, split the baked potatoes in half and share the filling between them. Top with watercress, cherry tomatoes and sprinkle with crumbled feta cheese.