Oven baked potatoes taste great! This same technique can be used with other fillings; instead of steak, try filling the jacket potato with a chicken or vegetable stir-fry.
4 large potatoes, scrubbed
1 Tbsp oil
2-3 large onions, sliced
300g rump steak, cut into strips
1 Tbsp Dijon mustard
¼ cup red wine (or water with a dash of balsamic vinegar)
Salt & freshly ground black pepper
Freshly chopped parsley to serve
Preheat the oven to 180°C. Scrub the potatoes and bake for 1 hour or until soft. After the potatoes have been cooking for 40 minutes heat the oil and gently saute the onions until golden brown and soft (this should take about 15 minutes). Increase the heat, add the steak and fry for 3 - 4 minutes or until cooked. Stir in the mustard, wine and seasoning, and continue to cook for 1 minute. When the potatoes are cooked, cut them almost in half lengthways and spoon in the steak and onion filling. Serve immediately with freshly chopped parsley. Serves 4.
