I love Jacket Potato but I am a little bit sick of the same toppings. What is your favourite topping? Sour Cream & Bacon, Ham & Cheese, Bolognese Sauce, Tuna Salad, Chilli Con Carne, or Curry? Here is a new topping suggestion. ‘Spicy Miso Pork’ for your Jacket Potato. I bet you have never tried it before.


4 to 6 Servings


4 to 6 large Baked Potatoes
500g Pork Mince *OR Chicken Mince
1 teaspoon Sesame Oil
1 cupful of Additional Ingredients *all finely chopped
*e.g. Spring Onion, Carrot, Shiitake, Capsicum, Bamboo Shoot, etc.
1 cup Chicken Stock
1 tablespoon Potato Starch Flour *mixed with 1-2 tablespoons Water
1 Spring Onion *finely chopped


2-3 tablespoons Miso *dark colour type recommended
1 tablespoon Sugar
2 tablespoons Mirin
1/2 tablespoon Soy Sauce
1 small piece Ginger *grated
1/2 tablespoon Toban Djan (Chili Bean Sauce)

  1. To bake Potatoes, pre-heat oven to 220℃. While the oven is heating up, I recommend to heat scrubbed and washed Potatoes in the microwave. I usually heat Potatoes at 500 to 600W power, occasionally turning over, until they are slightly soft to touch. This will reduce the baking time.
  2. Bake for 20 to 30 minutes. If not pre-cooked, turn down the oven to 180℃ and bake further until inside is soft.
  3. In a small bowl combine all the sauce ingredients.
  4. To make Spicy Miso Pork, heat Sesame Oil in a frying pan, cook Pork Mince for a few minutes. Add the additional ingredients and cook until all are cooked. Add the sauce and the stock, stir, and bring to the boil.
  5. Mix Potato Starch and Water very well, add to the boiling pork mixture, stir until the mixture is thickened.
  6. Cut the baked potatoes, place plenty of Spicy Miso Pork on top and sprinkle with some chopped Spring Onion.