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Potatoes are usually a bomb when they come to any veggie based food – I term them as the KING of veggies…and usually are such an awesome supporting dishes for a lot of main meat dishes…..but today I am going to do a KING dish with POTATOES

Cooking and prep time : 30 mins

Serves : 4 to 5 ppl


  • 6 Large potatoes
  • 1 cup Leftover Beef or Chicken Mince (cooked)
  • 1 tbsp salt
  • 1 pack tetra cream
  • 1 medium to large lemon
  • 1 tbsp crushed chilli flakes
  • 1 tsp black crushed pepper
  • 1 small capsicum chopped
  • 1/2 cup cheddar cheese grated
  • 1 tbsp Italian mixed herbs or oregano
  • 1 tsp Dried rosemary
  • Olive oil
  • 3 cloves garlic crushed


  • In a saucepan take ample water to dip in the potatoes (with skin) + add salt to taste
  • Let the Potatoes boil enough so as to be scalloped from the centre
  • Once done – slice a small slice from the top horizontally and scoop out the potato from middle turning the potato in a bowl to fill stuffing in.
  • In a bowl – mix Mince + scooped potatoes + capsicum + Italian herbs+ 1/2 cup sour cream mixed with lemon and rosemary + salt + crushed red chilli flakes + black pepper and mash in all the ingredients turning it into a filling for the potatoes.
  • Carefully pour or scoop in the mince mash into the potatoes to the top
  • Brush the potatoes with olive oil and garlic chunks
  • Place the potatoes in a casserole dish or tray
  • Drizzle olive oil on top and bottom
  • Top them up with Cheese and oregano
  • Bake for 15 mins ; 5 mins with foil covered and top bottom grill on ; 5 mins without foil and last 5 mins with just the top grill on for the cheese to crisp up
  • Serve hot with the remaining sour cream mixture and greens

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