Preheat an oven to 200°C
Pierce the potatoes with a fork and microwave on high for 5–7 minutes until tender. Transfer the potatoes to a baking tray with one sprig of rosemary.. Drizzle with half of the olive oil and season with salt flakes. Bake for an additional 10 minutes to crisp the skin.
In a large skillet, add the remaining oil and diced onion. Sauté the onion over medium-low heat until softened. Add the lamb mince and cook until browned. Stir in the diced mushrooms and Worcestershire sauce and remaining rosemary sprigs, cooking until the mushrooms release their moisture and the mixture thickens. Season with salt and pepper to taste. Remove the rosemary sprigs and discard.
In a small bowl, mix the sour cream with the chopped chives.
Once the potatoes are baked and slightly cooled, slice them open and fluff the insides. Spoon the lamb and mushroom mixture into each potato. Top with a generous dollop of chive sour cream.
Ingredients
Directions
Preheat an oven to 200°C
Pierce the potatoes with a fork and microwave on high for 5–7 minutes until tender. Transfer the potatoes to a baking tray with one sprig of rosemary.. Drizzle with half of the olive oil and season with salt flakes. Bake for an additional 10 minutes to crisp the skin.
In a large skillet, add the remaining oil and diced onion. Sauté the onion over medium-low heat until softened. Add the lamb mince and cook until browned. Stir in the diced mushrooms and Worcestershire sauce and remaining rosemary sprigs, cooking until the mushrooms release their moisture and the mixture thickens. Season with salt and pepper to taste. Remove the rosemary sprigs and discard.
In a small bowl, mix the sour cream with the chopped chives.
Once the potatoes are baked and slightly cooled, slice them open and fluff the insides. Spoon the lamb and mushroom mixture into each potato. Top with a generous dollop of chive sour cream.