Here's how to cut the long baking time for taters in their jackets: halve them, then zap in the microwave before putting them in the oven. Pile them high with our winner mince flavour hack for a classic feast that's fast enough for weeknights.
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/ Serving 4 people
/ Serving 4 people
All-American spice blend(ContainsSulphitesMay be present Gluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (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 oven 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. Thinly slice the spring onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, until softened, 3-4 minutes. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 5-6 minutes. Add 1 1/2 sachets 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, 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.
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 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.
Divide the jacket potatoes between plates and top with the pork mince, shredded Cheddar cheese and a dollop of sour cream. Sprinkle with the spring onion and serve with the garden salad.