Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato pur?e and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 1|
|Calories from Fat: 138 (23%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 107.2mg||33 %|
|Sodium 699.1mg||24 %|
|Potassium 2643.1mg||70 %|
|Total Carbohydrate 73.1g||21 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 64.1g|
|Protein 42.8g||61 %|
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Calories per serving: 599
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