Loaded Lamb & Chorizo Jacket Potatoes
with Cheddar Cheese & Avocado Salad
Get a load of this: crisp and golden jacket potatoes, topped with a moreish lamb mince and chorizo topping - which comes together in the pan with a good glug of tomato paste and our trusty garlic and herb seasoning. Serve with a simple salad to balance out the richness, and top it all off with mandatory shredded Cheddar for the perfect finishing touch.
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Garlic & Herb Seasoning
spinach & rocket mix
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
• Preheat oven to 220°C/200°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 potatoes until crisp and tender, 40-45 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Drain the sweetcorn. Finely chop mild chorizo (see ingredients). • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside.
Little cooks: Lend a hand by combining the ingredients for the dressing!
• When the potatoes have 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook lamb mince and chorizo, breaking up mince with a spoon, until cooked through, 5-6 minutes. Add sweetcorn and cook until browned, 2-3 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning 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.
• To the bowl with dressing, add avocado and spinach & rocket mix. Toss to combine. • Divide jacket potatoes and avocado salad between plates. • Load potatoes up with lamb and chorizo topping. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Show them how it's done and help load the potatoes up with the toppings! Be careful, the mince and chorizo mixture is hot!