Loaded Jacket Potatoes - The Team Edition
Loaded Jacket Potatoes with Bacon, Mushrooms and Slaw
How many ways can you load a jacket potato? Once you have potato in the bowl, whatever you pile on top turns it into so many different meals. Here’s the team’s favourite versions — classic, Thai and vegan.
The Slaw - to serve with The Everyday Go-To and Classic American Chilli Versions
Ingredients:
- Cabbage, finely shredded
- Beetroot, grated (optional)
- Carrot, grated
- A good handful of fresh parsley, chopped
- Juice of half a lemon
- Salt to taste
- A big dollop of Undivided Food Co garlic aioli
Method: Toss the cabbage, beetroot, carrot and parsley together in a bowl. Squeeze over the lemon juice, season with salt, then stir through the garlic aioli until it’s mixed through.
1. The Everyday Go-To
My personal favourite - crispy bacon, sautéed mushroom and onion, with cheese melted straight onto the hot potato. Top with a good serve of the slaw, optional sour cream and finely sliced shallots.
2. The Classic American Chilli
Caroline loves a good chilli con carne, and we highly recommend the Mingle Chilli Con Carne Spice Mix.
Ingredients:
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 500g beef mince
- 1 tin beans, drained
- 1 tin tomatoes
- Mingle's Chilli Con Carne Spice Mix
- Sour cream and grated cheese, to serve
Method: Brown the onion and garlic in a splash of oil, then add the beef mince and cook until browned. Stir through the Mingle spice mix, add the beans and tomatoes, and simmer for 10-20 minutes. Load it onto the hot potato with slaw, then finish with cheese and a dollop of sour cream.
3. Spicy Beef Rendang
Lily once had a Spicy Beef Rendang from a street vendor in Thailand, and it was so good she still thinks about it at least once a week. Here’s our best attempt to recreate the memory.
Ingredients:
- Beef chuck steak or osso bucco
- Zest Rendang curry sauce
- Coconut cream
- Tomato, cucumber and coriander, diced, for the salsa
Method:
Sear the beef, then add the Zest Rendang curry sauce and coconut cream. Slow cook for 2 hours until the beef is tender and pulls apart easily. Shred it through the sauce, pile onto the potato with slaw, and finish with a fresh tomato, cucumber and coriander salsa.
4. Jo's Vegan Crispy Chickpeas
Jo is a whiz at all things vegan, and her favourite topping is Crispy Chickpeas with a tomato salsa — straight from the can into a hot frypan with cumin and sumac, fried until crispy, then piled onto the potato with a fresh salsa of tomato, coriander and red onion.
Ingredients:
- Can of chickpeas
- Cumin
- Sumac
- Tomato, coriander and red onion for the salsa
Method:
Drain and rinse a can of chickpeas, pat dry. Heat a frypan with a little oil, add the chickpeas with a generous sprinkle of cumin and sumac. Fry until golden and crispy, tossing often.
Meanwhile, dice tomato and red onion, chop coriander, and mix together for the salsa. Load the hot potato with crispy chickpeas and a spoonful of salsa.How many ways can you load a jacket potato? Once you have potato in the bowl, whatever you pile on top turns it into so many different meals. Here’s the team’s favourite versions — classic, Thai and vegan.