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.
/ serving 4 people
/ serving 4 people
All-American Spice Blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
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.
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.
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.
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.