Ingredients
- 4 medium to large potatoes (or 2 medium + 3 small for kids)
- Olive oil
- Salt
- 2 garlic cloves, minced or crushed
- 1 red/green/yellow pepper, diced
- 1 tsp sugar
- Black pepper, to taste
- 1 tbsp mixed herbs
- 1 small–medium eggplant, grated
- 500g mince
- 100g tomato paste
- 1 tbsp butter
- 2 cups mozzarella cheese (or more 😄)
- 1 spring onion, chopped
Method
- Bake the potatoes
Place potatoes in an oven-safe dish. Drizzle with olive oil and rub to coat evenly. Sprinkle generously with salt (this helps draw out moisture for crispy skins). Cover with a lid or foil and bake at 180°C for 45 minutes, or until golden outside and soft inside. Set aside to cool slightly.
- Prepare the mince filling
Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add garlic and diced pepper. Add sugar, salt, black pepper, and mixed herbs. Stir and cook until fragrant. Add grated eggplant and cook until softened. Add mince, breaking it apart, and cook until browned. Stir in tomato paste until evenly combined. Set aside.
- Prepare the potato filling
Once cool enough to handle, cut or spoon off the tops. Scoop out most of the inside, leaving a sturdy shell. Place the scooped potato into a bowl. Add butter and mash until smooth. Mix in about 1 cup mozzarella and chopped spring onion. Add the mince mixture and combine well.
- Fill and bake
Spoon the mixture back into the potato shells, packing gently. Top with remaining cheese. Bake at 180°C for 20 minutes, or until the cheese is melted and golden.
🥔Air Fryer Version
- Cook the potatoes
- Rub potatoes with oil and salt.
- Air fry at 180°C for 30–40 minutes, turning halfway, until soft inside.
- Prepare filling
- Follow the same mince and potato filling steps as above.
- Final air fry
- Stuff potatoes and top with cheese.
- Air fry at 180°C for 8–12 minutes, until cheese is melted and golden.
🌼 Tips (these will elevate your recipe!)
- Parboil option: If you’re short on time, cook the potatoes in a pot or microwave for 10–15 minutes before baking to speed things up.
- Extra crispy skins: After the first bake, uncover and bake for an extra 10 minutes before scooping.
- Cheese upgrade: Mix cheddar with mozzarella for more flavour + melt.
- Make ahead: You can prep and stuff the potatoes earlier, refrigerate, then just bake before serving.
