Yeaman’s Spiced Potatoes are just the thing to serve as a light supper snack. Ice-cold lager and a green salad would be ideal accompaniments to this dish.
1 teaspoon vegetable oil
4 large potatoes, scrubbed
2 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
6 oz. minced beef
6 oz. minced pork
1 tablespoon tomato puree
2 teaspoon hot chilli powder
1 tablespoon finely chopped fresh sage or
1½ teaspoons dried sage
1 tablespoon finely chopped pimiento
1 teaspoon salt
½ teaspoon black pepper
3 tomatoes, thinly sliced
4 oz. Gruyere cheese, grated
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Using the vegetable oil, grease a large baking sheet. Place the potatoes on the baking sheet and place the sheet in the centre of the oven. Bake the potatoes for 45 minutes.
Remove the baking sheet from the oven and set the potatoes aside to cool. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C).
Meanwhile, in a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the beef and pork and fry, stirring frequently, for 10 minutes or until the meat is browned all over. Stir in the tomato puree, chilli powder, sage, pimiento, salt and pepper. Cook for a further 5 minutes. Remove the pan from the heat and transfer the mixture to a medium-sized mixing bowl. Set aside.
When the potatoes are cool enough to handle, cut them in half lengthways with a sharp knife. Scoop the flesh out with a spoon to within |-inch of the skins. Reserve the shells. Chop the potato flesh and add it to the meat mixture. Mix all the ingredients together until they are thoroughly combined. Spoon the mixture back into the potato shells. Place the shells on the baking sheet.
Return the potatoes to the oven and bake for 30 minutes. Remove the baking sheet from the oven. Cover each potato with tomato slices and sprinkle over the cheese. Return the baking sheet to the oven and bake for a further 10 minutes or until the cheese has melted and is lightly browned.
Remove the baking sheet from the oven. Transfer the potatoes to a warmed serving dish and serve immediately.