Ingredients
- 6 brushed Vivaldi potatoes, scrubbed
- 1 1/2 tablespoon olive oil
- 300g white cup mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 500g Coles Australian 3 Star Pork Mince
- 575g btl bolognese pasta sauce
- 2 tablespoons flat-leaf parsley, finely chopped
- 1/2 cup (40g) finely grated parmesan
- Mixed salad leaves, to serve
Directions
- Step 1
Preheat oven to 200C. Line a large baking tray with baking paper. Place potatoes on the tray. Brush with 1 tbsp of oil. Bake for 1 hour-1 hour 10 mins or until tender.
- Step 2
Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook the mushroom for 5-7 mins or until browned. Add the garlic and cook for 1-2 mins. Transfer the mushroom mixture to a plate.
- Step 3
Add mince to the pan. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Return mushroom mixture to the pan with the pasta sauce. Simmer over medium heat for 10 mins or until thickened. Stir in parsley.
- Step 4
Cut a cross on top of each potato and gently squeeze the middle to open the potato. Divide the pork mixture among potatoes. Top with parmesan. Serve with salad leaves.
Serving size: 4
Recipe courtesy of taste.com.au