|Baking potatoes||4 Large|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Lean minced pork||12 Ounce (350 Gram)|
|Green pepper||1 , seeded and chopped|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Canned tomatoes with herbs||14 Ounce, chopped (400 Gram)|
|Tomato puree||30 Milliliter (2 Tablespoon)|
|Butter||2 Ounce (50 Gram)|
|Double cream||5 Fluid Ounce (150 Milliliter)|
|Chopped parsley||1 Tablespoon (For Garnish)|
1)Bake potatoes in hot oven.
2)In a frying pan, heat some oil and saute onions until tender. Add in garlic and stir for 1 minute. Stir in mince and saute until brown in color.
3)Add mushrooms, pepper, tomato puree and tomatoes and boil. Then simmer over low heat for half hour.
4)Cut out a wedge from each of the baked potatoes and separate the flesh from potatoes.
5)Mash potato flesh with cream and butter.
6)Transfer some potato mash into potato skin to half fill the skin. Fill remaining with hot mince to the top.
7)Garnish with parsley and serve hot.