Serves 4
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Add some protein into your carb full baked potatoes with this moroccan lamb baked potato recipe. Perfect for a comforting dinner after a long day at work.


Basic Baked Potatoes

  • 1 tsp salt
  • 2 tbsps light olive oil
  • 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Moroccan Lamb Baked Potatoes

  • 1 quantity Basic Baked Potatoes
  • 1 tbsp light olive oil
  • 1 onion, finely chopped
  • 2 tsps smoked paprika
  • 1 tsp ground cumin
  • 1⁄2 tsp dried chilli flakes, plus 1⁄2 tsp extra
  • 300 g lamb mince
  • 400 g can chickpeas, rinsed
  • 1 tomato, chopped
  • 1⁄2 cup extra-light sour cream
  • 1⁄4 cup chopped coriander

Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes:

  1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
  2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

Meanwhile, heat oil in a frying pan over moderate heat. Add onion, paprika, cumin and chilli; cook for stir for 30 secs or until fragrant. Add mince; cook, stirring to break up lumps, for 5 mins or until browned. Stir in chickpeas and tomato.


Spoon lamb mixture into baked potatoes. Top with sour cream. Serve sprinkled with extra chilli flakes and coriander.

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