Arrange potatoes in a large round on double thickness of good kitchen paper towels on the microwave tray. Then cook in the microwave on high for about 12-15 mins until cooked through, turning once after 6 mins. Remove, cut potatoes in half lengthways and set aside to cool a little
Preheat the oven to 220°C.
Heat a thin layer of oil in a heavy-bottomed pot and gently saute onion, carrot, celery, garlic and bacon until tender.
Add the mince and livers. Cook until colour changes, gently mashing with a wooden spoon as you do so.
Then add wine, 1 cup tomato puree, stock, seasonings and chutney. Cook for about 20-30 mins until thick and fragrant, stirring now and again, adding more tomato puree if needed. Taste for seasoning.
Scoop out the potato interior, leaving a decent edge, and then mash with cream, butter and a pinch of salt.
Place potato ‘shells’ on an oven tray, skin side down. Fill with the mince and top with mash and a generous amount of grated cheese. Cook in the oven until the top is golden and bubbling.
Serve with a simple green salad or your favourite green vegies on the side.
NB. Livers are optional – if not using them, increase mince to about 500 gm.
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