Beef & Hidden-Veg Loaded Potatoes

Fluffy baked potatoes piled high with a rich, smoky beef mince. Grated zucchini and carrot melt right into the sauce, so fussy eaters get their veggies without noticing.

Protein: 500g beef mince


Serves: 4 | Cooking Time:

  • 500g beef mince
  • 500g potatoes
  • 200g zucchini, grated
  • 150g carrots, grated
  • 200g tomatoes, chopped
  • 1/2 leek, finely sliced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 cup beef or vegetable stock
  • Grated cheese, optional
  • 1 baby cos lettuce
  • Olive oil
  • Salt and pepper

  1. Heat oven to 200°C.
  2. Scrub the potatoes, prick with a fork and bake for approximately 45–60 minutes, depending on size.
  3. Meanwhile, heat a little olive oil in a large frying pan.
  4. Add leek and garlic and cook until softened.
  5. Add beef mince and cook until browned, breaking it up as you go.
  6. Stir through grated carrot and zucchini and cook for another 3–4 minutes.
  7. Add chopped tomatoes, tomato paste, oregano, paprika and stock.
  8. Simmer for 10–15 minutes until thick and rich. Season to taste.
  9. Split the baked potatoes and fluff the centres with a fork.
  10. Spoon over the beef mixture and top with a little grated cheese if you like.
  11. Return to the oven for a few minutes to melt the cheese.
  12. Serve with chopped baby cos on the side.

GOOD FOR FUSSY EATERS: The grated carrot and zucchini disappear beautifully into the mince.

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