Filled baked potato with minced ragout

Name: Filled baked potato with minced ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 large potatoes (about 250 g each); 4 TABLESPOONS Almond kernels without skin; 1 red pepper; 50 g dried soft apricots; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 200 ml Milk; 1 TEASPOON Vegetable broth (instant); 2 TEASPOONS Mustard; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 400 g mixed mince; 3 Spring onions

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

While the potatoes are cooking in the oven, we sizzle the hearty mince filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 large potatoes (about 250 g each)
4 TABLESPOONS Almond kernels without skin
1 red pepper
50 g dried soft apricots
2 TABLESPOONS Butter
2 TABLESPOONS Flour
200 ml Milk
1 TEASPOON Vegetable broth (instant)
2 TEASPOONS Mustard
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
400 g mixed mince
3 Spring onions

Directions

1
Wash the potatoes and put them on a baking tray. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 1 hour.
2
For the minced meat ragout, roast almonds in a pan without fat. Take them out and let them cool down. Clean, wash and finely dice the peppers. Cut the apricots into small pieces. Chop the almonds coarsely.
3
Heat butter in a pot. Briefly sauté the flour in it. Stir in 200 ml water, milk and stock. Bring to the boil and simmer for about 3 minutes. Season to taste with mustard, salt and pepper.
4
Heat the oil in a pan. Fry the minced meat for about 10 minutes. Add bell peppers, apricots, almonds and sauce and simmer for about 3 minutes. Season to taste with salt and pepper. Clean and wash spring onions, cut into fine rings and stir in.
5
Cut the potatoes crosswise and break open easily. Fill with chopped ragout and serve.