Rustie Lee transforms a simple bag of spuds into stuffed potatoes!
If you need some inspiration for what to make tonight, Rustie Lee is in the kitchen with a dish that will feed the family for under £5. She’s back in the kitchen to show you how to transform a simple bag of spuds into her stuffed potatoes!
Rustie's stuffed potatoes
Serves 4
Ingredients
Vegetable oil for deep frying, plus 4 tsp extra
12-14 medium size Maris Piper potatoes
500g minced beef
2 tsp dried thyme
2 tsp dried chilli flakes
2 bay leaves
2 tbsp tomato puree
500g can tomatoes
1 onion, roughly chopped
300ml water
½ tsp salt
250ml hot water
1 vegetable stock cube
Method
1. Fill a large deep pan one third full with oil and heat to 130C.
2. Peel the potatoes then slice off the top. Using a potato peeler, scoop the centre of the potatoes out, saving the scooped pieces for frying.
3. Fry the potatoes in batches for about 8 minutes, or until light brown, then remove from the oil and drain on kitchen paper. Fry the potato pieces for 8 minutes, and drain them also.
4. Heat 20ml vegetable oil in a pan, then add the minced beef and cook for about 5 minutes.
5. Add the thyme, chilli flakes, bay leaves and tomato puree and stir together.
6. Blitz the tomatoes, onions, 300ml water and salt in a blender until smooth then add to the mince mixture in the pan and mix. Bring to the boil then simmer for about 15- 20 minutes.
7. Preheat the oven to 190C, 375F, Gas 5.
8. Fill the potato shells with the meat mixture and set aside.
9. Mix together the remaining mince mixture and stock and spoon into the bottom of a baking dish. Stand the filled potatoes upright on top of the sauce then add the fried potato pieces.
10. Place in the oven and bake for 25-30 minutes, or until piping hot and golden brown. Enjoy and serve with your favourite vegetables.
NoteIf you would prefer not to fry the potato shells, you can brush them inside and out with a little oil and bake them in the oven for 15 minutes at 180C.