Easy Beef & Cheddar Jacket Potatoes
with Tomato Salad & Garlic Aioli
Give the humble potato some love with this simple but satisfying recipe that tastes like home. Whipped up in four speedy steps (with some help from a few shortcut ingredients), it's sure to become your go-to when you just want something comforting.
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Ingredients
2
potato
1
tomato
1
carrot
1 bag
mixed salad leaves
1 packet
beef mince
1 sachet
All-American spice blend
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
1
olive oil
drizzle
vinegar (balsamic or white wine)
¼ cup
water
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, roughly chop tomato. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper, then add tomato and mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp!
• 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. • Reduce heat to medium. Add sweet & savoury glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste.
TIP: For best results, drain the oil from the pan before adding the spice blend.
• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and a dollop of garlic aioli. Enjoy!
