STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Baked Potato With Mince and Feta Aust Ww 4pts

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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”
1hr 15mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a