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.
Unfortunately, this week's cucumber was in short supply, so we've replaced it with apple. Don't worry, the recipe will be just as delicious!
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.
mixed salad leaves
vegetable stock powder
sticky meat glaze(May be present Egg, Milk, Tree Nuts)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place, 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 brown onion. Thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Top with carrot, apple and mixed salad leaves. Set aside.
• When potatoes have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • Cook beef mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add garlic paste and cook until fragrant, 1-2 minutes. • Add sticky meat glaze, the water and vegetable stock powder. Stir to combine. Simmer until slightly thickened, 1-2 minutes.
• Toss apple salad, then season to taste. • Divide jacket potatoes between plates. Top with beef and shredded Cheddar cheese. • Serve with salad and garlic aioli.