Jacket potatoes with pork and mushroom ragu

For a meal the whole family will enjoy, load up the humble spud with a rich pork ragu.

Recipe «Jacket potatoes with pork and mushroom ragu» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author sheff would need: 6 brushed potatoes, scrubbed, 1 1/2 tbsp olive oil, 300g white cup mushrooms, thinly sliced, 2 garlic cloves, crushed, 500g Coles Australian 3 Star Pork Mince , 575g btl bolognese pasta sauce, 2 tbsp flat-leaf parsley, finely chopped, 1/2 cup finely grated parmesan , Mixed salad leaves, to serve.

Ingredients:

• 6 brushed potatoes, scrubbed 
• 1 1/2 tbsp olive oil 
• 300g white cup mushrooms, thinly sliced 
• 2 garlic cloves, crushed 
• 500g Coles Australian 3 Star Pork Mince 
• 575g btl bolognese pasta sauce 
• 2 tbsp flat-leaf parsley, finely chopped 
• 1/2 cup finely grated parmesan 
• Mixed salad leaves, to serve 

Instructions

1. Preheat oven to 200C. Line a large baking tray with baking paper. Place potatoes on the tray. Brush with 1 tbsp of oil. Bake for 1 hour-1 hour 10 mins or until tender.
2. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook the mushroom for 5-7 mins or until browned. Add the garlic and cook for 1-2 mins. Transfer the mushroom mixture to a plate.
3. Add mince to the pan. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Return mushroom mixture to the pan with the pasta sauce. Simmer over medium heat for 10 mins or until thickened. Stir in parsley.
4. Cut a cross on top of each potato and gently squeeze the middle to open the potato. Divide the pork mixture among potatoes. Top with parmesan. Serve with salad leaves.