Loaded Double Beef & Chorizo Jacket Potatoes
with Cheddar Cheese & Garden Salad
Get a load of this: crisp and golden jacket potatoes, topped with a moreish beef mince and chorizo topping - which comes together in the pan with a good glug of tomato paste and our trusty Aussie spice blend. Serve with a simple salad to balance out the richness, and top it all off with mandatory shredded Cheddar, plus a sprinkling of sesame seeds for a nutty depth of flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
tomato
1
cucumber
½ packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
2 packet
beef mince
½ packet
tomato paste
1 bag
mixed salad leaves
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
⅓ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/180°C fan-forced. • Slice potato into halves. Place each potato cut-side down on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop tomato and cucumber. Set aside. • In large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside. • Roughly chop mild chorizo (see ingredients).
Little cooks: Lend a hand by combining the ingredients for the dressing!
• When the potato has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and chorizo, breaking up beef with a spoon, until cooked through, 7-8 minutes. • Add tomato paste and Aussie spice blend and cook until fragrant, 1 minute. • Add the water, then reduce heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste. Set aside.
TIP: For best results, drain the oil from the pan before adding the tomato paste.
• To the bowl with the dressing, add tomato, cucumber and mixed salad leaves. Toss to coat. • Divide jacket potatoes and garden salad between plates. • Load potatoes up with chorizo-beef topping. Sprinkle with shredded Cheddar cheese and sesame seeds to serve. Enjoy!
Little cooks: Show them how it's done and help load the potatoes up with the toppings! Be careful, the beef and chorizo mixture is hot!