Spice up your meal times with these fiery jacket potatoes. Make them as hot as you like or serve with a spoonful of sour cream for a more mellow flavour.

What You’ll Need:

• 6 baking potatoes, scrubbed
• 1 (400g) pack lean lamb mince
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 green pepper, deseeded and chopped
• 10ml/2tsp ground cumin,
• 10ml/2tsp coriander
• 10ml/2tsp smoked paprika
• 1/2-1tsp/2.5-5ml chilli flakes
• 450g/1lb carrots, peeled and coarsely grated
• 1 (400g) can tomatoes
• 15ml/1 tbsp tomato puree
• salt and ground black pepper
• 45ml/3tbsp chopped fresh coriander
• sour cream mixed with chopped coriander to serve, if liked

What To Do: 

1. Preheat the oven to 220C/ Fan 200C/450F/Gas Mark 7. Scrub the potatoes clean, then place on a baking tray. Bake for 35-40mins or until tender.
2. Meanwhile, Heat a large pan or wok, add the lamb mince without any extra oil, and sauté over a medium heat for 6-8mins, stirring to break up the mince, until it is nicely browned. Add the onion, garlic and pepper and sauté for 2mins.
3. Add the spices and carrots, cook for 1 min. Then add the tomatoes, puree and plenty of salt and pepper. Bring to the boil, cover and simmer for 10mins. Stir well, then simmer uncovered for a further 5mins or until the juices have thickened slightly. Adjust the seasoning.
4. Split the baked potatoes and spoon a little of the mince mixture into each. Serve topped with sour cream mixed with chopped coriander if liked.

Recipe from Britishcarrots.co.uk.