Spiced Pork Mince Loaded Baked Potatoes
with orange relish and avo salad
One of the many great things about a baked potato is that it acts as the perfect vehicle for a myriad of different ingredients and flavours. This particular recipe features BBQ spiced pork mince topped with a tangy homemade relish that will knock your socks off.
Tags:
Family Friendly
Allergens:
Egg
•Mustard
•Milk
The quantities provided above are averages only.
Total45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Avocado
1 unit(s)
Cucumber
2 sachet(s)
BBQ Rub
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
125 grams
Cherry Tomatoes
240 grams
Irish Pork Mince
1 unit(s)
Orange
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
600 grams
Potatoes
Not included in your delivery
2 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3941 kJ
Energy (kcal)942 kcal
Fat57.7 g
of which saturates13.3 g
Carbohydrate92.5 g
of which sugars25.9 g
Dietary Fiber12.7 g
Protein36.1 g
Cholesterol0 mg
Salt2.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways (no need to peel).
- Pop the halves, cut-side down, onto a large (lined) baking tray.
- Drizzle with oil then season with salt and pepper.
- When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Halve the cherry tomatoes.
- Zest and peel the orange and separate the segments. Chop into small pieces.
- Place a pot over medium heat.
- Add half the BBQ rub, cherry tomatoes, orange, 100ml water (per 2P) and 2 tsp sugar (per 2P).
- Cover and cook for 8-10 mins. Once cooked, add a splash of water if the sauce is too thick. Season to taste with orange zest, salt, pepper and sugar.
3
- Meanwhile, halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Add to the bowl with the avocado.
- Toss the cucumber and avocado together with the aioli.
- Season to taste with salt and pepper.
4
- Place a pan over medium-high heat (no oil).
- Once hot, fry the mince with remaining BBQ rub until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
5
- Once potatoes are roasted, turn them cut-side up.
- Caefully spoon over the BBQ pork then top with the cheese.
- Return to the top shelf of the oven until the cheese has melted, 4-5 mins.
6
- Divide the loaded potatoes between plates.
- Spoon over the tomato and orange relish.
- Serve the avo salad alongside.
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