1. Pierce potatoes all over with a fork. Wrap each potato
in a sheet of foil.
2. Cook potatoes in a hot oven (200C) for about 1 hour,
or until tender.
3. Meanwhile, heat oil in a large frying pan. Add mince. Cook, stirring occasionally, for about 5 minutes, or until browned. Add pasta bake mix, capsicum, carrot and stock. Bring to boil, then cook over medium heat, for about 5 minutes, or until vegetables are soft.
4. Remove foil from potatoes. Using a sharp knife, cut a deep cross three-quarters of the way through each potato. Gently pinch either side of cross to open.
5. Serve hot potatoes topped with savoury mince. Serve with rocket leaves

Tip: We used a Maggi Pasta Sensations Bolognese Pasta Bake seasoning sachet.

For more delicious recipes from Barbara Northwood, check out the latest issue of New Idea, on sale now!