Name: Jacket potatoes with pork and mushroom ragu
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Cuisine: italian
Ingredients: 6 brushed potatoes, scrubbed; 27.30 gm olive oil; 300g white cup mushrooms, thinly sliced; 2 garlic cloves, crushed; 500g 3 Star Pork Mince; 575g btl bolognese pasta sauce; 40.00 ml flat-leaf parsley, finely chopped; 40g parmesan; Mixed salad leaves, to serve

Jacket potatoes with pork and mushroom ragu

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Indulge the family with hearty pork ragu stuffed potatoes.

Ingredients:

6 brushed potatoes, scrubbed
27.30 gm olive oil
300g white cup mushrooms, thinly sliced
500g 3 Star Pork Mince
575g btl bolognese pasta sauce
40.00 ml flat-leaf parsley, finely chopped
40g parmesan
Mixed salad leaves, to serve

Instructions:

Preheat the oven to 200C. Line a large baking tray with baking paper. Arrange the potatoes on the tray and brush with 1 tbsp of oil. Bake for 1 to 1 hour 10 minutes until tender.
Heat the rest of the oil in a large frying pan over medium heat. Sauté the mushrooms for 5-7 mins until browned. Stir in the garlic and cook for an additional 1-2 mins. Transfer the mushroom mixture to a plate.
Place the mince in the pan and cook while breaking up any lumps with a wooden spoon for about 5 minutes until the color changes. Add the mushroom mixture back to the pan along with the pasta sauce and simmer over medium heat for 10 minutes until thickened. Finish by stirring in the parsley.
Make a cross on top of each potato and gently press the middle to open it up. Stuff each potato with the pork mixture and sprinkle Parmesan on top. Enjoy with fresh salad leaves on the side.

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