Directions:
- Preheat oven to 200°C Bake the potatoes whole in their skins for 1 hour, or until soft.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.16 Kcal (1529 kJ) | ||
| Calories from fat | 52.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 49.91mg | 17% | |
| Sodium | 526mg | 22% | |
| Potassium | 1555.3mg | 33% | |
| Total Carbs | 58.66g | 20% | |
| Sugars | 24.13g | 97% | |
| Dietary Fiber | 11.25g | 45% | |
| Protein | 23.82g | 48% | |
| Vitamin C | 53.2mg | 89% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 4.8mg | 27% | |
| Calcium | 190.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 109.38 Kcal (458 kJ) | ||
| Calories from fat | 15.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 9% | |
|---|---|---|---|
| Cholesterol | 14.95mg | 17% | |
| Sodium | 157.56mg | 22% | |
| Potassium | 465.87mg | 33% | |
| Total Carbs | 17.57g | 20% | |
| Sugars | 7.23g | 97% | |
| Dietary Fiber | 3.37g | 45% | |
| Protein | 7.13g | 48% | |
| Vitamin C | 15.9mg | 89% | |
| Vitamin A | 0.5mg | 56% | |
| Iron | 1.4mg | 27% | |
| Calcium | 57.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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