Stacked Cheesy Pork Jacket Potatoes
with Cherry Tomato Salad & Sour Cream
- Milk
- Soy
- Eggs
- Milk
- Almond
- Cashew
- Macadamia
- Walnut
- May contain traces of allergens
Give the humble potato some love with this simple but satisfying recipe that tastes like home. Whipped up in four speedy steps, it's sure to become your go-to when you just want something comforting.
Ingredients
1 sachet
All-American Spice Blend
250 g
Pork Mince
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
½
Light Sour Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
3
Potato
1 packet
Sweet & Savoury Glaze
(Contains: Soy May be present: Eggs, Milk, Almond, Cashew, Macadamia, Walnut)
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Slice each potato in half.
• Place potato halves, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.
• Meanwhile, halve snacking tomatoes.
• Grate carrot.
• In a medium bowl, combine a drizzle of the vinegar and olive oil. Season with salt and pepper, then add tomatoes and mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp!
• When the potato has 5 minutes remaining, heat a large frying pan over high heat. Cook pork mince (no need for oil!) and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes.
• Add All-American spice blend and cook until fragrant, 1 minute.
• Reduce heat to medium, then add sweet & savoury glaze and the water. Stir to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste.
TIP: For best results, drain the oil from the pan before adding the spice blend.
• Toss tomato salad to combine.
• Divide jacket potatoes between plates.
• Top with pork and Cheddar cheese.
• Serve with cherry tomato salad and a dollop of light sour cream. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Suggestions: One reviewer cooked the potatoes whole in an air fryer for a great result, and added leftover pea pods to the salad for extra interest.
