Loaded Double Beef, Pork & Chorizo Jacket Potatoes
with Cheddar Cheese & Cucumber Salad
Get a load of this: crisp and golden jacket potatoes, topped with a moreish beef and pork 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.
Unfortunately, this week’s tomato was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
cucumber
1 tin
sweetcorn
½ packet
Mild Chorizo
2 packet
beef & pork mince
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• 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 until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop cucumber. Drain the sweetcorn. Finely chop mild chorizo (see ingredients). • In 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 potato has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef & pork mince and chorizo in batches, breaking up mince with a spoon, until cooked through, 5-6 minutes. • Return all mince and chorizo to the pan, then add sweetcorn and cook until browned, 2-3 minutes. • Add tomato paste 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.
TIP: For best results, drain the oil from the pan before adding the tomato paste.
• To the bowl with dressing, add cucumber and mixed salad leaves. Toss to coat. • Divide jacket potatoes and garden salad between plates. • Load potatoes up with beef, pork 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!
