Baked Potatoes ‘n’ Pork

Name: Baked Potatoes ‘n’ Pork
Yield: 4
Ingredients: 1 tablesp. olive oil; 450g lean pork mince; 1 onion, finely chopped; 2-3 cloves garlic, chopped; 1 chilli, chopped (plus seeds if you like it hot!); 1 dessertsp. fresh ginger, grated; 1 red pepper, chopped; Juice of 1 lime (optional); 1 can of chopped tomatoes; Salt and pepper; 4 large hot baked potatoes; Crispy bacon, chopped; Soured cream; Roasted peppers tossed in oil, lemon juice and balsamic vinegar.

Baked Potatoes ‘n’ Pork features savoury pork mince simmered with onions, garlic, chilli, and tomatoes, served over hot baked potatoes.

4 people

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Ingredients

1 tablesp. olive oil
450g lean pork mince
1 onion, finely chopped
2-3 cloves garlic, chopped
1 chilli, chopped (plus seeds if you like it hot!)
1 dessertsp. fresh ginger, grated
1 red pepper, chopped
Juice of 1 lime (optional)
1 can of chopped tomatoes
Salt and pepper
4 large hot baked potatoes
Crispy bacon, chopped
Soured cream
Roasted peppers tossed in oil, lemon juice and balsamic vinegar.

Main

1 tablesp. olive oil
450g lean pork mince
1 onion, finely chopped
2-3 cloves garlic, chopped
1 chilli, chopped (plus seeds if you like it hot!)
1 dessertsp. fresh ginger, grated
1 red pepper, chopped
Juice of 1 lime (optional)
1 can of chopped tomatoes
Salt and pepper
4 large hot baked potatoes
Crispy bacon, chopped
Soured cream
Roasted peppers tossed in oil, lemon juice and balsamic vinegar.

Heat the oil in a non-stick pan. Add the pork and brown well.

Stir in the onion, garlic, chilli, ginger, red pepper and lime juice, can of tomatoes and season well. Cook for 8-10 minutes.

For the Celery and Pepper Salsa: Finely chop 2 sticks of celery and a red pepper and combine with oil, a chopped clove of garlic, juice of half a lemon, salt and pepper and chopped coriander, if available.

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Heat the oil in a non-stick pan. Add the pork and brown well.

Stir in the onion, garlic, chilli, ginger, red pepper and lime juice, can of tomatoes and season well. Cook for 8-10 minutes.

Serving Suggestions

Split the potatoes in four to open. Allow each person to fill the potatoes at the table and pass around.a selection of toppings.

FAQ's

Baking potatoes without foil gives you a crisp, dry skin and a fluffy interior, as the heat circulates evenly around the potato. Wrapping potatoes in foil traps steam, which softens the skin and results in a more boiled-like texture rather than a classic baked finish.

If you prefer a crisp skin, bake potatoes directly on the oven rack. Foil can be useful if you want a softer skin or are keeping potatoes warm after cooking.

Yes, it’s a good idea to poke a few small holes in a potato before baking. This allows steam to escape as the potato cooks, preventing pressure from building up inside.

While potatoes rarely burst, creating small vents helps them cook more evenly and avoids any splitting in the skin, giving you a better overall texture.

Yes, baked potatoes can become overcooked if left in the oven too long. An overcooked potato may feel overly dry and shrunken, with the skin becoming very tough.

One common sign is a dark brown or hardened spot on the base where the potato has been in direct contact with the tray. The inside can also lose its light, fluffy texture and become dense or crumbly.

Yes, potato skin is perfectly edible and highly nutritious. It contains fibre and a range of vitamins and minerals, adding both texture and nutritional value to your meal.

To make the skin more enjoyable, rub the potato lightly with oil and salt before baking. This helps the skin crisp up in the oven, making it golden, slightly crunchy and full of flavour.

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