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Cheat's Loaded Pork Jacket Potatoes

Cheat's Loaded Pork Jacket Potatoes

with Sour Cream & Garden Salad

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

5 unit

potatoes

1 unit

brown onion

1 packet

pork mince

1 head

cos lettuce

1 unit

carrot

1 unit

cucumber

1 unit

tomato

1 bunch

spring onions

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)0 kJ
Energy (kJ)2740 kJ
Fat28.1 g
of which saturates15 g
Carbohydrate50.4 g
of which sugars15.9 g
Dietary Fiber0 g
Protein45.6 g
Cholesterol0 mg
Sodium1070 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

While the potatoes are cooking, finely chop the brown onion. Thinly slice the spring onion.

3

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.

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, 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.

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 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.

6

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.