HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Loaded Pork Jacket Potatoes With Sour Cream & Rocket Salad
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Cheat's Loaded Pork Jacket Potatoes with Sour Cream & Rocket Salad

Cheat's Loaded Pork Jacket Potatoes with Sour Cream & Rocket Salad

Top rated | Available all November

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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.

Unfortunately, this week's pork mince was in short supply. Some customers will receive beef mince instead of pork mince. Don't worry, the recipe will be just as delicious!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potatoes

1

tomato

1

brown onion

1

carrot

2 clove

garlic

1 packet

pork mince

1 sachet

Tex-Mex spice blend

(May be present Gluten)

½ cube

beef stock

1 sachet

tomato paste

1 bag

rocket leaves

1 bunch

spring onions

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)0 kJ
Energy (kJ)3298 kJ
Fat36.7 g
of which saturates17.1 g
Carbohydrate64 g
of which sugars24.2 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium1273 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 salt and pepper. Bake 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). Finely chop the garlic.

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. Cook the pork mince, breaking up with a spoon, until cooked through, 5-6 minutes. Add the garlic and Tex-Mex 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 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.

5

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

6

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