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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The pork topping was a standout, with the seasoning and sweet-and-savoury glaze drawing plenty of praise from families. Some found the mince flavour overpowering, and one reviewer suggested adding grated carrot or extra vegetables to balance it out.
- Ease of prep: Most found this a quick and straightforward cook, though a few noted that picking thyme leaves added unexpected time to the prep.
- Suggestions: Several reviewers recommended scooping out the potato flesh before loading to create a more satisfying result. Adding sour cream, feta, red onion, or bacon to the toppings were popular ideas, and a few suggested bulking out the salad with extra ingredients beyond tomatoes and a simple oil-and-vinegar dressing.
- Leftovers: A couple of reviewers noted the loaded spuds tasted even better the next day, making them a solid lunch option.
- Portions: Potato size was the most common concern, with many reviewers across servings of two and four finding the potatoes too small to be filling. Several added extra potatoes of their own to make the meal sufficient.
