HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJack A Potato With All The Trimmings
Jack-a-Potato with All The Trimmings

Jack-a-Potato with All The Trimmings

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Scratching your head about the title of this recipe? Try saying jack-a-potato five times fast. One of our recipe developers has fond memories of this winter warmer, and of course we had to keep her family’s name for it. Healthy and hearty in every bite - Do yourself a favour and dig in!


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.

Preparation Time45 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people




red onion



300 g

beef mince

1 cube

beef stock

1 tbs

tomato paste

½ block

Cheddar cheese


½ tub

sour cream


1 tbs


1 bag

mixed leaves

Not included in your delivery

2 tsp

olive oil

1 cup

hot water

2 tsp

Worcestershire sauce

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2890 kJ
Fat32.2 g
of which saturates16.2 g
Carbohydrate47.8 g
of which sugars9.1 g
Dietary Fibre0 g
Protein48.2 g
Sodium597 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan forced.


To prepare the ingredients, halve the potatoes lengthways. Finely chop the red onion and chives. Grate the zucchini and Cheddar cheese.


Pierce the potatoes a couple of times with a fork on the cut side. Place the potatoes in a large pot of water and bring to the boil. Boil for 20 minutes or until par-cooked. Drain and pat dry. Transfer the potato halves, cut side up, to the wire racks in the oven and cook for 20-25 minutes or until tender.


Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and zucchini and cook for 5 minutes or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Combine the hot water, beef stock and tomato paste in a jug and add to the pan. Bring to the boil. Reduce the heat to medium low, add the Worcestershire sauce and simmer for 25 minutes or until the sauce has thickened.


To serve, divide the potatoes between plates and top with the hot mince mixture. Sprinkle with the Cheddar cheese, dollop with the sour cream and garnish with the chopped chives. Serve with the mixed leaves. Tip: Make sure you sprinkle the cheese directly on the hot mince so it melts.