In the culinary world, is there anything more versatile than the potato?
With the fear of sounding like Bubba from Forest Gump where he bangs on and on about the versatility of shrimp; you can do just about anything with the humble spud. Roast them, mash them, boil them, turn them in to chips. You can make potato salad, hashbrowns, blitz them up in a soup, use them in patties or you can wrap them in foil and throw them on the grill.
The perfect meal when sitting around a campfire, all you need is a bit of salt and pepper and some butter to really make them sing. In Adaminaby for the long weekend, Cork Daddy cooked these delicious jacket potatoes with some leftover cooked mince from our tacos the night before. Talk about delicious, easy and most of all – fun!
With the cold weather well and truly upon us, paddock barbecues are a regular occurrence in Wagga. Impress your mates by cooking up some of these spuds on the fire. It’s as simple as finding two rocks or bricks and getting a grill plate off the barbie to create your own little campfire barbecue. Cork Daddy’s an ideas man, no doubt about that.
And if the whole campfire thing just isn’t going to happen, cook them at home in the oven instead.
They’ll taste nearly as good.
jacket potato w leftover mince (serves 1)
1 x large potato per person
1 x large spoonful of cooked mince (we used leftover taco mince or you could use leftover bolognese mince instead)
1 x large spoonful of grated cheese
Salt and pepper
A knob of butter
A drizzle of olive oil, for greasing the foil
A dollop of sour cream, for serving
Green salad, for serving
- Prick the potatoes all over with a fork.
- In a saucepan of salted water, boil the whole potatoes (skin left on) until they are soft. (Poke them with a knife and you know they’re cooked if the knife goes in easily).
- Drain the potatoes and dry them using a clean tea towel.
- Get a square of aluminium foil and rub a drizzle of olive oil over it (which helps prevent the ingredients sticking to the foil).
- Place the potato in the middle of the foil and using a knife and fork, cut an X pattern in the potato.
- Trying to keep the potato together as best you can, add the knob of butter in to the centre and season well with salt and pepper.
- Next, spoon a generous amount of mince mixture (don’t worry if it falls down the side of the potato) and then add the grated cheese on top.
- Simply wrap the potato in the foil, by bringing the four corners of the foil up in to a point and scrunching together.
- Throw the spuds on to the grill plate in the campfire and cook for about 30 minutes (ensuring that they’re not in contact with direct flame so that they don’t burn).
- Check on one to see that the cheese has melted beautifully and the mince should be piping hot.
- Serve them with the dollop of sour cream and a green salad.
Lo + Cork Daddy’s tips
- We find that it’s better to boil the potatoes before wrapping them in the foil so that you can be certain that they’re cooked through.
- You can also cook these potatoes in a regular oven instead of the campfire.
- Fresh coriander makes for the perfect garnish for these taco mince jacket potatoes, if you have some handy. (And if you’re not Corks – who HATES coriander).
- You can obviously use bolognese mince instead of the taco mince too.
- An even easier idea is to replace the mince with a tin of baked beans if that’s your thing. (Corks luurves baked beans. Me – not so much).
- A jacket potato topped with some crispy bacon or chorizo, with a dollop of sour cream and some fresh chives on top is also delicious.
Give them a go.
If you make these jacket potatoes, or if you have a wicked jacket potato filling idea, please comment below. We would love to hear from you! xx