Loaded Pork Jacket Potatoes
with Sour Cream, Cheddar & Salad
The ultimate comfort food - you can't go wrong with roasted jacket potatoes. Once cooked, pile them high with some flavour-packed mince, light sour cream and shredded Cheddar cheese. Serve a sweet garden salad along side it, and you've got a dinner that ticks all the boxes!
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
3
potatoes
1
apple
1
carrot
1 packet
pork mince
1 packet
garlic paste
1 sachet
vegetable stock powder
1 packet
tomato paste
1 bag
mixed salad leaves
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half, then place on a lined oven tray. Drizzle with olive oil, season with salt and turn to coat. • Arrange potatoes cut-side down. Roast until crisp and tender, 40-45 minutes.
TIP: If your oven tray is crowded, divide the potato halves between two trays.
• Meanwhile, thinly slice apple into wedges. • Grate carrot.
Little cooks: Older kids, help grate the carrot under adult supervision.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, until tender, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until cooked through, 5-6 minutes. Add garlic paste and All-American spice blend and cook until fragrant, 1 minute.
• Add vegetable stock powder, tomato paste and the water. Stir to combine. • Reduce heat to medium-low, then simmer, stirring occasionally, until slightly thickened, 4-5 minutes. Remove from heat.
• While the pork mixture is simmering, combine a drizzle of the balsamic vinegar and olive oil in a large bowl. • Season, then add mixed salad leaves and apple. Toss to coat.
Little cooks: Lend a hand by tossing the salad!
• Divide jacket potatoes between plates. • Top with pork, shredded Cheddar cheese and light sour cream. • Serve with salad. Enjoy!
Little cooks: Show them how and help load the potatoes up with the toppings!