Here's how to cut the long baking time for taters in their jackets: halve them, then zap in the microwave before they go in the oven. Pile them high with some winning mince, flavour courtesy of our All-American spice blend!
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3
potato
1
tomato
½
brown onion
2 clove
garlic
1
carrot
1 packet
pork mince
1 sachet
vegetable stock powder
1 packet
tomato paste
1 bag
mixed salad leaves
1 bag
parsley
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1
olive oil
¼ tsp
salt
¾ cup
water
1 tsp
balsamic vinegar
Preheat oven to 200°C/180°C fan-forced. Cut each potato in half and prick all over with a fork. Place, cut-side down, on a plate, then microwave on high until just softened, 10-12 minutes. Transfer to a lined oven tray. Drizzle with olive oil and season with the salt. Bake until crisp, 15-20 minutes.
TIP: No microwave? No worries! Bake the halved potatoes for a total of 30-35 minutes or until crisp and tender instead.
Meanwhile, roughly chop tomato. Finely chop brown onion (see ingredients) and garlic. Grate carrot.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and 1/2 the carrot, stirring, until softened, 3-4 minutes. Add pork mince and cook, breaking up with a spoon, until cooked through, 5-6 minutes. Add garlic and All-American spice blend and cook until fragrant, 1 minute.
Add vegetable stock powder, tomato paste and the water. Stir to combine. Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.
While the mince is simmering, combine a drizzle of balsamic vinegar and olive oil in a large bowl. Season, then add tomato, mixed salad leaves and remaining carrot. Toss to coat.
Roughly chop parsley leaves. Divide cheat's jacket potatoes between plates. Top with pork, shredded Cheddar cheese, light sour cream and parsley. Serve with a helping of salad.