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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
Preparation Time50 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

5 unit


1 unit

brown onion

1 packet

pork mince

1 bag

cos lettuce

1 unit


1 unit


1 unit


1 bunch


1 packet

sour cream


1.5 sachet

All-American Spice Blend

(May be presentGluten)

1 cube

beef stock

1 sachet

tomato paste

1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

2 tsp

balsamic vinegar

¾ cup

warm water

1 tsp


½ tsp


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
Cook the jacket potatoes
Cook the jacket potatoes

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.


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

Cook The Mince
Cook The Mince

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.


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

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

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.