Easy Pork & Thyme Loaded Spuds
with Cheddar Cheese & Tomato Salad
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Load these jacket potatoes up high with a delicious pairing of sticky pork and thyme mixture, that works in perfect matrimony with a bright and light salad. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
250 g
Pork Mince
3
Potato
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Thyme
1 packet
Tomato Paste
1 packet
Snacking Tomatoes
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. Place potatoes on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, halve snacking tomatoes. • Pick thyme leaves.
• When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. TIP: Drain excess oil from the pan at the end of this step for best results!
• Add tomato paste, Nan's special seasoning and thyme and cook, until fragrant, 1 minute. • Stir in sweet & savoury glaze, chicken-style stock powder and the water and simmer, until slightly reduced, 1 minute. Season to taste.
• While pork is cooking, in a medium bowl, combine mixed salad leaves, snacking tomatoes and a drizzle of vinegar and olive oil. Season.
• Divide potatoes and tomato salad between plates. • Top potato with pork and Cheddar cheese to serve. Enjoy!
