Healthy Jacket Potatoes
with Sour Cream & Chives- Milk
Prepare yourself for a jacket potato like none other. Roasting a sweet potato whole renders it delectable and fluffy - trust us when we say it’s worth the wait in cooking time. Finish with silky sour cream, mince and fresh chives, and you’ve got a dinner winner.
Ingredients
2
sweet potato
½
red onion
250 g
beef mince
1 clove
garlic
1 tbs
tomato paste
½ bag
baby spinach leaves
½ tub
Light Sour Cream
(Contains: Milk;)
chives
Not included in your delivery
1 tbs
olive oil
¼ cup
hot water
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, finely chop the red onion and chives. Peel and crush the garlic.
Pierce the sweet potatoes several times with a fork. Place them in the microwave and cook on high for 4 minutes. Tip: If you don’t have a microwave they will take an extra 15-20 minutes in the oven.
Rub the sweet potatoes in half of the olive oil and place on a lined oven tray. Cook in the oven for 35-40 minutes.
Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add the garlic and tomato paste and cook, stirring, for 1 minute or until fragrant. Add the hot water to the pan and bring to the boil and then reduce the heat to medium-low. Simmer for 10-15 minutes or until the liquid is mostly reduced. Season to taste with salt and pepper. Stir through the baby spinach until wilted.
To serve, cut the sweet potatoes lengthways ensuring not to cut the whole way through. Spoon the mince mixture on top and dollop with light sour cream while hot. Sprinkle with the chives to serve.
