Loaded Beef & Bacon Jacket Potatoes

Name: Loaded Beef & Bacon Jacket Potatoes with Cheddar & Sour Cream
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 3 potato; ¼ tsp salt; ½ brown onion; 2 bunch spring onion; ½ packet tomato paste; ½ sachet beef-style stock powder; 1 packet beef mince; 1 packet diced bacon; 1 tomato; 1 cucumber; 1 drizzle balsamic vinegar; 1 tsp honey; 1 bag mixed salad leaves; 1 packet Light Sour Cream; ⅓ cup water; 1 packet Cheddar cheese; ¾ sachet All-American spice blend

with Cheddar & Sour Cream

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The secret to tasty jacket potatoes is baking them to crisp perfection. Top it all off with American spiced beef, a healthy helping of Cheddar and cheese, a dollop of sour cream.

Tags:

Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

2 bunch

spring onion

½ packet

tomato paste

½ sachet

beef-style stock powder

1 packet

beef mince

1 packet

diced bacon

(May be present: Soy, Milk.)

tomato

cucumber

1 bag

mixed salad leaves

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

¾ sachet

All-American spice blend

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

1 tsp

honey

⅓ cup

water

Nutritional Values

per serving

Energy (kJ)3326 kJ

Fat36.1 g

of which saturates18.9 g

Carbohydrate57.6 g

of which sugars19.3 g

Protein54.1 g

Sodium1479 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 220°C/180°C fan-forced. Cut each potato in half and place cut-side down on a lined oven tray. Drizzle with olive oil and season with the salt. Bake until crisp and tender, 40-45 minutes.

While the potato is cooking, finely chop the brown onion (see ingredients). Thinly slice the spring onion.

When the potato has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the onion, stirring, until softened, 3-4 minutes. Cook the beef mince and diced bacon, breaking up with a spoon, until cooked through, 5-6 minutes. Add the tomato paste and All-American spice blend (see ingredients) and cook until fragrant, 1 minute.

Add the beef stock powder (see ingredients) and the water. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season with salt and pepper.

While the mince is simmering, roughly chop the tomato and cucumber. In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Add the tomato, cucumber and mixed salad leaves. Toss to coat.

Divide the jacket potatoes between plates and top with mince, shredded Cheddar cheese and a dollop of light sour cream. Sprinkle with the spring onion and serve with the salad.