This is a full dinner inside a crisp potato jacket. The ragù should be thick and spoonable, while the small amount of cream rounds out the tomato before the mozzarella melts over the top.

Ingredients

Metric US Ingredient

1 large, 250–300 g 1 large, 9–10½ oz baking potato Scrubbed and pricked.

10 ml 2 tsp olive oil Divided.

Pinch Pinch fine salt

200 g 7 oz minced beef

1 small 1 small onion Finely diced.

1 clove 1 clove garlic Minced.

2.5 ml ½ tsp dried oregano

2.5 ml ½ tsp chilli flakes Optional.

200 g 7 oz chopped tomatoes

30 ml 2 tbsp plant-based or dairy cream

2.5 ml ½ tsp balsamic vinegar Optional.

30 g 1 oz mozzarella Grated or torn.

To taste To taste salt and black pepper

Small handful Small handful fresh basil or parsley Optional.

Method

Heat the oven to 200°C / 180°C fan / 400°F / Gas 6.

Rub the potato with 5 ml olive oil and a pinch of salt. Bake directly on the oven shelf or on a tray for 50 to 60 minutes until the skin is crisp and the centre is tender.

While the potato bakes, heat the remaining 5 ml oil in a frying pan. Cook the onion for 3 to 4 minutes until softened.

Add the garlic, oregano and optional chilli flakes and cook for 30 seconds.

Add the 200 g minced beef and cook for 5 to 7 minutes until browned, breaking it up with a spoon.

Stir in the 200 g chopped tomatoes, season and simmer for 20 to 25 minutes until thick.

Stir in the 30 ml cream and optional balsamic vinegar, then simmer for another 3 to 5 minutes.

Split the baked potato and fluff the centre with a fork. Spoon over the beef ragù and top with the 30 g mozzarella.

Return to the oven for 3 to 5 minutes until the cheese melts, then finish with herbs if using.

Useful notes

Equipment

Baking tray, optional
Frying pan
Wooden spoon
Fork

Substitutions

Use minced turkey, pork or a plant-based mince instead of beef.
Replace mozzarella with Cheddar or a dairy-free melting cheese.
Use dairy cream, oat cream or another unsweetened cooking cream.

Allergen notes

Contains milk if made with dairy cream and mozzarella.
Balsamic vinegar may contain sulphites; check the label.
Plant-based substitutes may contain additional allergens.

Storage

The beef ragù can be cooled promptly and refrigerated for up to 2 days or frozen for up to 3 months. Reheat once until steaming hot throughout. Baked potatoes are best freshly cooked, but leftovers should be chilled promptly and used within 2 days.

Tips

Bake the potato until a knife slides easily into the centre; a truly soft interior matters more than exact timing.
Reduce the ragù until thick so it sits inside the potato rather than soaking through it.
Make a larger batch of ragù and freeze extra portions for another quick meal.

Beef Ragù Stuffed Baked Potato

Recipe summary