SPUDTACULAR
I’m a dad-of-9 & the Spud Man – my 5 go-to potato recipes are ready in minutes and tasty too
Ben's steak spud only takes 30 minutes to make and feeds two
UP your jacket potato game with the help of Spud Man’s Spudtacular Baked Potato Cookbook.
The brainchild of TikTok sensation Ben Newman, known as Spud Man, this recipe book promises to transform the baked potato into a culinary classic with minimal effort and cost.
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Ben, 39, runs his own jacket potato business from Tamworth, Staffs, with wife, Sarah – naturally, he calls her Spud Wife – and their nine kids.
Today Ben, who has 3.7million followers on TikTok, shares some of the secrets of his recipes with Kirsty Spence, for you and the family to try at home.
THE STEAK SPUD
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THIS beats steak and chips hands down! And it’s much less fiddly and a bit healthier.
You can cook the steaks to your own preference, from rare to well done. Anything goes.
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Add some chopped herbs, such as chives, parsley or tarragon, or sprinkle with some rocket or watercress. Grilled tomatoes are nice with this, too.
Serves 2
Prep: 10 minutes
Cook: 20 minutes
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YOU NEED:
For the fried onions and mushrooms filling:
- 2 tbsp olive oil
- Knob of butter
- 2 large onions, sliced into thin rounds
- 200g button or chestnut
- Mushrooms, sliced
- 2 baked potatoes
- 2 x 150g lean rump or sirloin steaks
- Olive oil, for brushing
- 2 large knobs of butter
- Mustard, horseradish, Worcestershire sauce or bearnaise sauce
- Salt and freshly ground black pepper
METHOD: First make the fried onions and mushrooms. Heat the oil and butter in a frying pan set over a medium heat and add the onions.
Cook, stirring occasionally, for 15 minutes, or until they are soft and golden brown.
Remove from the pan and keep warm. Add the mushrooms to the pan and cook, turning occasionally, for five minutes or until tender and golden brown. Remove and keep warm.
Meanwhile, lightly brush the steaks with oil and season with plenty of salt and pepper.
Set a heavy frying pan or ridged griddle pan over a high heat and when it’s smoking hot, add the steaks. Sear for two to three minutes each side for rare to medium-rare – longer if you like them well done.
Remove from the pan and leave to rest on a chopping board.
Cut a big cross in the top of each spud and press gently on the sides to open it up.
Add a big knob of butter and season with plenty of salt and pepper. Pile the fried onions and mushrooms on top.
Cut the warm steaks into thin slices and arrange on top of the onions and mushrooms. Serve immediately with lashings of mustard, horseradish, Worcestershire sauce or bearnaise sauce, or treat yourself to a combo of all four!
THE COTTAGE PIE BAKED POTATO
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THIS is a sensational two-in-one recipe – and these spuds taste as good as they look.
You can make the minced beef filling in advance and keep it in a sealed container in the fridge until you are ready to go.
Serves 2
Prep: 20 minutes
Cook: 40 minutes
YOU NEED:
- 2 baked potatoes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 sticks celery, chopped
- 1 large carrot, chopped
- 200g minced beef
- 200ml hot beef stock
- Handful of frozen peas
- 2 tbsp tomato ketchup (or tomato paste)
- 1 tbsp Worcestershire sauce
- 2 tsp cornflour
- 15g butter
- ½ tsp wholegrain or Dijon mustard
- 60g grated cheese
- Salt and freshly ground black pepper
METHOD: Make the cottage pie filling. Heat the oil in a saucepan set over a medium heat.
Cook the onion, celery and carrot, stirring occasionally, for five minutes, or until softened. Stir in the mince and cook for five minutes until browned all over.
Stir in the stock, frozen peas, ketchup (or tomato paste) and Worcestershire sauce, then season with salt and pepper. Reduce the heat and simmer for ten minutes, or until the sauce reduces.
In a small bowl, mix the cornflour with a little water to a smooth paste. Stir into the minced beef mixture and cook gently for one to two minutes until thickened.
Meanwhile, preheat the oven to 200C (fan 180C).
Cut the cooked spuds in half and scoop out the flesh, leaving a 5mm (¼ in) thick shell. Transfer the flesh to a bowl and mash with the butter.
Beat in the mustard and grated cheese, then season to taste with salt and pepper.
Divide the minced beef mixture between the potato shells and cover with the mashed potato, roughing it up with a fork. Place on a baking tray.
Bake in the pre-heated oven for 15 minutes until the potato is crispy and golden brown.
TUNA MELT SPUDS
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MY take on tuna melt toasties. Swap the bread for spuds and you’ll never look back.
This will soon be a firm family favourite and you can knock it up for your tea with a little (all right, a lot of) cheese and some store cupboard staples.
Serve this with a crisp green salad – cos or little gem lettuce, cucumber, avocado and chopped parsley.
Serves 2
Prep: 10 minutes
Cook: 15 minutes
YOU NEED:
- Two jacket potatoes
- 15g butter
- 60g grated cheese
- 145g tin of tuna in spring water, drained and flaked
- A few sprigs of parsley, chopped
- 4 tbsp tinned sweetcorn, drained
- Salt and freshly ground black pepper
- 3 spring onions, thinly sliced
METHOD: Preheat the oven to 200C (fan 180C). Cut the cooked spuds in half and scoop out the flesh, leaving a 5mm (¼in) thick shell.
Transfer the flesh to a bowl and mash with the butter. Season with salt and pepper and beat in most of the cheese, reserving a spoonful for the top, then stir in the tuna, parsley and sweetcorn. Spoon the mixture into the potato shells and place on a baking tray. Sprinkle with the reserved grated Cheddar.
Bake in the pre-heated oven for 15 minutes until the shells are golden brown and the cheese has melted.
Serve piping hot and with the onion sprinkled on top.
THE THAI CURRY IN A HURRY
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DOES what it says on the tin, this, for when you’re craving something spicy.
I’ve used frozen prawns but you can substitute cooked chicken or extra vegetables, whatever rocks your boat.
Serves 2
Prep: 5 minutes
Cook: 20 minutes
YOU NEED:
- 2 baked potatoes
- 1 tbsp groundnut or olive oil
- 4 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 200g (7oz) mushrooms, quartered
- 1-2 tbsp green curry paste
- 200ml tinned coconut milk
- 1 tsp Thai fish sauce (nam pla)
- grated zest and juice of ½ lime
- Large handful of basil or coriander, chopped
- 200g frozen raw King prawns, defrosted
- 1 red bird’s eye chilli, chopped
METHOD: First make the Thai green curry topping. Heat the oil in a saucepan set over a low to medium heat. Add the spring onions, garlic and mushrooms and cook, stirring occasionally, for five minutes, or until the mushrooms are tender and golden brown.
Stir in the green curry paste and cook for 20-30 seconds, then add the coconut milk, fish sauce, lime zest and juice and half of the herbs.
Bring to the boil, then reduce the heat and simmer for eight to ten minutes. Add the prawns and cook for two minutes until they turn pink.
Cut a large cross in the top of each spud and gently squeeze the bottom to open the top.
Place each one in a shallow bowl and spoon the curry over the top.
Sprinkle with the chilli and remaining herbs and serve immediately.
THE LEBANESE CHICKEN SHAWARMA SPUD
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THIS is for all the garlic fans out there. A kebab on a spud – that’s the stuff dreams are made of.
Dead easy to make and absolutely mint. These spuds taste great served with a Lebanese salad, made with diced tomatoes, green pepper, cucumber, spring onions and parsley tossed in an olive oil and lemon dressing.
Serves 2
Prep: 10 minutes
Chill: 15 minutes
Cook: 10-13 minutes
YOU NEED:
- 2 baked potatoes
- 3-4 garlic cloves, crushed
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tbsp olive oil
- Juice of ½ lemon
- 250g (9oz) chicken breasts, cut into strips
- 1 small red pepper, seeds removed, thinly sliced
- 1 red onion, thinly sliced
- 4 tbsp fat-free Greek yoghurt
- A few sprigs of parsley, chopped
- A good pinch of paprika
- Salt and freshly ground black pepper
METHOD: In a bowl, mix together the garlic, ground spices, one tablespoon olive oil and the lemon juice. Season with salt and pepper and add the chicken, turning it in the marinade. Cover and chill in the fridge for at least 15 minutes.
Heat the remaining oil in a griddle pan set over a medium to high heat and cook the red pepper and onion, turning occasionally, for four to five minutes, until tender and slightly charred. Remove from the pan and set aside.
Add the chicken to the pan and cook, turning occasionally, for six to eight minutes, until cooked through and golden brown.
cut a large cross in the top of each spud and gently squeeze the bottom to open the top. Place each one in a bowl.
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Gently mix the chicken and griddled vegetables with the yoghurt and spoon into and over the top of the potatoes.
Sprinkle with parsley, dust with paprika and enjoy.
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