Oh potato, oh how I love thee…Jacket potato is just the british way of saying a baked potato. But in my house jacket potatoes means a baked potato covered in a delicious beef and gravy topping. This is a super quick dinner that you can have ready in under 30 minutes, and is perfect way to use your left over steak or roast beef. This is a super rich and complete little potato package so just serve with a side salad and that’s really all you need for dinner. So kick your low carb diet to the curb for dinner, I promise this potato is worth the “weight”…
from me two you,
3 large baking potatoes
2 cups of cooked shredded beef (i used sliced flank steak, so just use any kind of beef you may have)(also you may use raw meat, just add meat in while cooking the vegetables)
2 T. vegetable oil
1/2 onion – sliced thinly
1/2 green pepper – sliced thinly
1/2 red pepper – sliced thinly
1 cup mushrooms – sliced thinly
1 pkg brown gravy mix + 1 cup water
– begin by washing your potatoes. once clean poke holes in the potato with a knife or fork, so the potato can release steam during the baking process. place potatoes in microwave or bake in the oven. cook until potatoes are soft to the touch.
– using a large skillet heat 2 T. of oil, add sliced mushrooms, onion, red peppers, green peppers and saute until tender. (if using raw meat add in now and cook through)
– sprinkle on package of dry gravy mix to the cooked vegetables, add in 1 C. water. Stir well and bring mixture to a light boil.
– to serve, slice open potato and put in a bit of butter, top the open potato with the gravy meat mixture. serve with fork and knife for easy eating…