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 perfect for weeknights.
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All-American spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Cut the potato 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 a lined oven tray. Drizzle with olive oil and season with the salt and a pinch of 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.
While the potato is cooking, roughly chop the tomato. Finely chop the brown onion. Grate the carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and 1/2 the grated carrot, stirring, until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a spoon, until cooked through, 5-6 minutes. Add the garlic and All-American spice blend and cook until fragrant, 1 minute.
Add the crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) to the pork mixture, then add the water and tomato paste. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season.
While the mince is simmering, combine the balsamic vinegar and a drizzle of olive oil in a large bowl. Season. Add the tomato, remaining carrot and the rocket leaves and toss to coat in the dressing.
Thinly slice the spring onion. Divide the jacket potatoes between plates and top with the pork mixture, shredded Cheddar cheese, sour cream and spring onion. Serve with the rocket salad.