Loaded Beef & Bacon Jacket Potatoes
with Cheddar & Sour Cream
The secret to tasty jacket potatoes is baking them to crisp perfection. Top it all off with juicy, American-spiced beef and bacon, a healthy helping of Cheddar and of course, a dollop of sour cream.
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Ingredients
3
potato
½
brown onion
1 bunch
spring onions
½ packet
tomato paste
½ sachet
beef-style stock powder
1 packet
beef mince
1 packet
diced bacon
(May be present: Soy, Milk. )
1
tomato
1
cucumber
1 bag
mixed salad leaves
1 packet
Light Sour Cream
(Contains Milk;)
¾ sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
1 drizzle
honey
⅓ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/180°C fan-forced. Cut the 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-style 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, balsamic vinegar and a drizzle of olive oil. Season to taste. Add the tomato, cucumber and mixed salad leaves. Toss to coat in the dressing.
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.
