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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
Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

potatoes

1 unit

tomato

1 unit

brown onion

1 unit

carrot

1 bunch

spring onions

2 clove

garlic

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

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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).

3

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.

4

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.

5

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.

6

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