Cheesy Loaded Plant-Based Mince Jacket Potato Station
with Pickled Jalapeños, Sour Cream & Cos Salad
- Soy
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Create your perfect jacket potato plate for dinner tonight with saucy plant-based mince and cos salad and all your favourite toppings - like Cheddar cheese, spring onion, jalapeños and sour cream. Fresh, customisable and full of flavour!
Ingredients
1
Baby Cos Lettuce
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Cucumber
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
1 packet
Pickled Jalapeños
3
Potato
1
Spring Onion
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
½ cup
water
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, thinly slice spring onion and baby cos lettuce (see ingredients). • Thinly slice cucumber into half-moons. Finely chop garlic.
• When the potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add garlic, Nan's special seasoning and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add the water and brown sugar, and simmer until slightly thickened, 1 minute. Season to taste.
• In a medium bowl, combine cos lettuce, a drizzle of white wine vinegar and olive oil. Season to taste.
• Bring everything to the table. • Build your own plate with jacket potato, plant-based mince, Cheddar cheese, sour cream, spring onion, pickled jalapenos, baby cos salad and cucumber. • If you've selected an add-on bundle, serve with charred zingy capsicum. Enjoy!
