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Cheat's Loaded Pork Jacket Potatoes

Cheat's Loaded Pork Jacket Potatoes

with Sour Cream & Chives

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Quick, grab your jacket! We’re flying out the door with this speedy take on taters in their jackets, complete with silky sour cream and our winner mince flavour hack.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time50 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

5 unit

potatoes

1 unit

brown onion

1 packet

pork mince

1 bag

cos lettuce

1 unit

carrot

1 unit

cucumber

1 unit

tomato

1 bunch

chives

1 packet

sour cream

(ContainsMilk)

1.5 sachet

All-American Spice Blend

(May be presentGluten)

1 cube

beef stock

1 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 tsp

balsamic vinegar

¾ cup

warm water

1 tsp

honey

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2910 kJ
Fat32.3 g
of which saturates15.8 g
Carbohydrate49.7 g
of which sugars15.2 g
Protein47.3 g
Sodium840 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Cook the jacket potatoes
Cook the jacket potatoes
1

Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake on the top rack until crisp, 15-20 minutes. TIP: If you don’t have a microwave, bake the potatoes for a total of 30-35 minutes or until crisp and tender.

GET PREPPED
GET PREPPED
2

While the potatoes are cooking, finely chop the brown onion. Finely chop the chives.

Cook The Mince
Cook The Mince
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until cooked through, 5-6 minutes. Add 1 1/2 sachets of All-American spice blend and cook until fragrant, 1 minute.

ADD SOME FLAVOUR
ADD SOME FLAVOUR
4

In a small bowl or jug, crumble 1 beef stock cube and add the warm water and tomato paste. Stir to dissolve the stock cube, then add to the mince mixture. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste with salt and pepper.

Make The Salad
Make The Salad
5

While the mince is simmering, grate the carrot (unpeeled). Finely chop the cucumber and tomato. Shred the cos lettuce. In a large bowl, combine the balsamic vinegar, honey, 1 tbs of olive oil and a pinch of salt and pepper. Add the carrot, cucumber, tomato and cos lettuce and toss to coat in the dressing. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve Up
Serve Up
6

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