Cheat's Loaded Pork Jacket Potatoes

Cheat's Loaded Pork Jacket Potatoes

with Sour Cream & Chives

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Here's how to cut the long baking time for taters in their jackets: halve them, then zap in the microwave before putting them in the oven. Pile them high with our winner mince flavour hack for a classic feast that's fast enough for weeknights.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


1 unit


1 unit

brown onion

1 unit


1 bunch

spring onions

2 clove


1 packet

pork mince

1 sachet

All-American Spice Blend

(May be presentGluten)

½ cube

beef stock

1 sachet

tomato paste

1 bag

rocket leaves

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

¼ tsp


¾ cup


1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3483 kJ
Fat42.2 g
of which saturates19.2 g
Carbohydrate64 g
of which sugars24.2 g
Protein43.1 g
Sodium1274 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) in half and prick all over with a fork. Place, cut-side down, on a plate and microwave on High until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake on the top oven rack until crisp, 15-20 minutes. TIP: If you don’t have a microwave, bake the halved potatoes for a total of 30-35 minutes or until crisp and tender


While the potato is cooking, roughly chop the tomato. Finely chop the brown onion. Grate the carrot (unpeeled). Thinly slice the spring onion. Finely chop the garlic (or use a garlic press).


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and 1/2 the grated carrot and cook, stirring, until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 5-6 minutes. Add the garlic and All-American spice blend and cook until fragrant, 1 minute.


Crumble the beef stock (1/2 cube for 2 people / 1 cube for 4 people) into the pork mixture in the pan and add the water and tomato paste. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper.


While the mince is simmering, combine the balsamic vinegar, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the tomato, remaining carrot and the rocket leaves and toss to coat in the dressing.


Divide the jacket potatoes between plates and top with the pork mixture, shredded Cheddar cheese, sour cream and spring onion. Serve with the salad.