Beef Jacket Potatoes with Autumn Slaw

Beef Jacket Potatoes with Autumn Slaw

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 5, 2019.
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Ingredients

Potatoes

  • 400g precooked potatoes
  • 1/2 block Parmesan cheese, grated

Slaw

  • 1/4 cabbage *
  • 1 carrot
  • 1/2 capsicum
  • 1 pack BBQ mayo

Beef Mince

  • 1/2 brown onion
  • 1 pack beef mince
  • 1 pack potato spices
  • 1/2 cup water
  • 1/2 pack baby spinach

To Serve

  • 2 Tbsp sour cream
  • Sweet chilli sauce
  • 1/2 pack crispy shallots

Have Handy

  • oil
  • pepper
  • salt
  • butter

Steps

  1. Cook potatoes Preheat oven to 220°C. Season potatoes and drizzle with olive oil. Wrap in foil and place on an oven tray and bake for about 25 minutes, until tender and heated through.
  2. Make slaw Shred cabbage until you have 1 cup worth; grate carrot; thinly slice capsicum. Add to a bowl along with BBQ mayo and toss to combine. Season to taste.
  3. Cook beef Finely dice brown onion. Heat a drizzle of oil in a fry-pan on high heat. Cook onion and beef mince for about 5 minutes, until browned. Add potato spices and 1/2 tsp salt and cook a further 1 minute until fragrant.
  4. To finish Add water and spinach to the pan, stir to combine and simmer on low for about 5 minutes, or until cooked through and sauce has thickened. Unwrap cooked potatoes, slice halfway through and top with a knob of butter and grated cheese.
  5. Serve potatoes topped with beef mince, sour cream and sweet chilli sauce. Sprinkle over crispy shallots and serve slaw on the side.

Nutritional Information

Energy 2676 kj
640 kcal
Protein 30.5g
Carbohydrate 33.8g
Fat 41.7g