Loaded Jacket Potatoes

• porcje: 2 servings
• czas aktywny: 45 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

olive oil

3 potato

1 packet tomato paste

½ brown onion

1 bunch spring onion

1 sachet All-American spice blend

1 packet beef mince

1 packet diced bacon

1 tomato

drizzle vinegar (balsamic or white wine)

drizzle honey

1 bag mixed salad leaves

1 packet Cheddar cheese

1 packet Light Sour Cream

⅓ cup water

½ tsp brown sugar

Wskazówki

• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop brown onion (see ingredients). • Thinly slice spring onion.

• When the potato has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook onion, stirring, until softened, 3-4 minutes. • Cook beef mince and diced bacon, breaking up with a spoon, until cooked through, 5-6 minutes. • Add tomato paste, All-American spice blend and the brown sugar and cook until fragrant, 1 minute. TIP: For best results, drain the oil from the pan before adding the tomato paste and spice blend.

• Add the water. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season with salt and pepper.

• Meanwhile, roughly chop tomato. • In a large bowl, combine the honey, and a drizzle of vinegar and olive oil. Season to taste. Add tomato and mixed salad leaves. Toss to coat.

• Divide jacket potatoes between plates. • Top with mince, shredded Cheddar cheese and light sour cream. • Sprinkle with spring onion and serve with salad. Enjoy!

Wartości Odżywcze

• Wielkość Porcji: 752
• Tłuszcz Całkowity: 33.5 g
• Tłuszcz Nasycony: 16.5 g
• Sód: 1066 mg
• Węglowodany Całkowite: 59 g
• Cukry Całkowite: 28.5 g
• Białko: 51.1 g