Cheesy Beef Jacket Potatoes
with Apple Salad & Jalapeños
By now, you know we love a loaded jacket potato, but this one is extra special because of the All-American spiced beef mince. Pair these saucy spuds with a fresh apple salad to cut through the richness and add some jalapeños for an extra kick!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
All-American Spice Blend
1
Spring Onion
1 packet
Pickled Jalapeños
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
250 g
Beef Mince
2
Potato
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Red Apple
1 packet
Mixed Salad Leaves
1
Carrot
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place potato halves, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.
• Thinly slice spring onion. • Slice apple into thin wedges.
• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All-American spice blend and cook until fragrant, 1 minute. • Meanwhile, combine mixed salad leaves and apple. Season to taste and toss to combine.
TIP: For best results, drain the oil from the pan before adding the spice blend.
• Divide jacket potatoes between plates. Top with beef, pickled jalapenos, Cheddar cheese and yoghurt. Sprinkle with spring onion. • Serve with apple salad. Enjoy!
