Tikka Masala Ground Lamb Jacket Potato

These decadent baked potatoes are given an exotic twist with the deep flavours of ground lamb and a spicy, succulent cooking sauce. For best results, use a starchy potato variety such as russet.

Servings - 6
  • 6 large baking potatoes (about 12 oz/375 g each)
  • 2 tbsp (30 mL) olive oil, divided
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 lb (500 g) ground lamb
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup (250 mL) KFI Tikka Masala Sauce
  • 1/3 cup (75 mL) crumbled goat cheese
  • 4 tsp (20 mL) chopped fresh cilantro
  • 3 green chilies, thinly sliced
  1. Preheat oven to 400ºF (200ºC). Arrange potatoes on baking sheet and pierce all over with fork. Rub with 1 tbsp (15 mL) olive oil and sprinkle with salt and pepper.
  2. Roast potatoes for 70 to 75 minutes or until golden and tender. Let rest on baking sheet until cool enough to handle.
  3. Meanwhile, heat remaining oil in large skillet set over medium-high heat. Add lamb, onion and garlic; cook for 6 to 8 minutes or until onion is tender and lamb is browned.
  4. Stir in KFI Tikka Masala Cooking Sauce and simmer for 5 minutes or until heated through. Remove from heat.
  5. Using a sharp knife, cut lengthwise potatoes in half, splitting them open. Scoop out centre of each potato, leaving 1/2-inch thick shell. Stir reserved potato into lamb mixture, mixing well.
  6. Spoon lamb mixture into potato shells. Sprinkle with goat cheese.
  7. Broil for 2 to 3 minutes or until cheese is golden. Sprinkle with chopped cilantro and sliced chilies.
Tip: This is also delicious with ground chicken, beef or pork. Don’t eat meat? Try cooked lentils or ground soy meat alternative for a vegetarian dish.