Cheesy Spiced Plant-Based Mince Jacket Potatoes
with Tomato Salad & Sour Cream
Give the humble potato some love with this simple but satisfying recipe that tastes like home. Whipped up in four speedy steps, it's sure to become your go-to when you just want something comforting.
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
Mixed Salad Leaves
3
Potato
1 packet
Cheddar Cheese
1 sachet
All-American Spice Blend
1
Tomato
1 packet
Light Sour Cream
1 packet
Sweet & Savoury Glaze
200 g
Plant-Based Mince
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.
• Meanwhile, thinly slice tomato into wedges. • 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. Cook plant-based mince (no need for oil!) 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 plant-based mince and Cheddar cheese. • Serve with salad and a dollop of sour cream. Enjoy!
