What are the main ingredients in Baked Potato & Savoury Pork?

Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Oil (cooking, olive or coconut)

What is the nutritional information of Baked Potato & Savoury Pork?

Calories: 668, Carbs: 51 grams, Fat: grams, Protein: 33.4 grams, Sugar: 10.2 grams, Salt: 317 grams

How do I prepare Baked Potato & Savoury Pork?

ALL DONE!: Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef! BAKED POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. SOUR CREAM SAUCE: In a small bowl, loosen the sour cream with a splash of water. Season and set aside. GREEN SALAD: In a salad bowl, combine the shredded leaves and the cucumber half-moons with a drizzle of olive oil and seasoning. Set aside. TOMATO-CHILLI MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 200ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.

What should be prepared from my kitchen to make Baked Potato & Savoury Pork?

Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Oil (cooking, olive or coconut)

Baked Potato & Savoury Pork

Name: Baked Potato & Savoury Pork
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt & Pepper; Water; Tinfoil; Sugar/Sweetener/Honey; Oil (cooking, olive or coconut)

Get a load of this, Chef! Fluffy on the inside, crispy on the outside baked potato halves are loaded with an oh-so-yummy onion, tomato & chilli pork mince. A drizzle of sour cream sauce, a side of green salad, and there you have a simple yet simply delicious meal!

Baked Potato & Savoury Pork

with a green salad & sour cream

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Dried Chilli Flakes
NOMU Peri-Peri Rub
Onion
Onions
Pork Mince
Potato
Salad Leaves
Sour Cream
Tomato Paste

From your kitchen:

Salt & Pepper
Water
Tinfoil
Sugar/Sweetener/Honey
Oil (cooking, olive or coconut)

Serves 1

BAKED POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes.
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 100ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
GREEN SALAD
In a salad bowl, combine the shredded leaves and the cucumber half-moons with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!

Potato - 200g
Onion - 1
Pork Mince - 150g
Dried Chilli Flakes - 2,5ml
NOMU Peri-peri Rub - 5ml
Tomato Paste - 15ml
Salad Leaves - 20g
Cucumber - 50g
Sour Cream - 20ml

Download the Recipe

Serves 2

BAKED POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes.
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 200ml of water and simmer until reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
GREEN SALAD
In a salad bowl, combine the shredded leaves and the cucumber half-moons with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!

Potato - 400g
Onion - 1
Pork Mince - 300g
Dried Chilli Flakes - 5ml
NOMU Peri-peri Rub - 10ml
Tomato Paste - 30ml
Salad Leaves - 40g
Cucumber - 100g
Sour Cream - 40ml

Download the Recipe

Serves 3

BAKED POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
GREEN SALAD
In a salad bowl, combine the shredded leaves and the cucumber half-moons with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!

Potato - 600g
Onions - 2
Pork Mince - 450g
Dried Chilli Flakes - 7,5ml
NOMU Peri-peri Rub - 15ml
Tomato Paste - 45ml
Salad Leaves - 60g
Cucumber - 150g
Sour Cream - 60ml

Download the Recipe

Serves 4

BAKED POTATO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
TOMATO-CHILLI MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the chilli flakes (to taste), the NOMU rub, and the tomato paste, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in 400ml of water and simmer until reduced and thickening, 8-10 minutes. Remove from the heat, add a sweetener, and season.
GREEN SALAD
In a salad bowl, combine the shredded leaves and the cucumber half-moons with a drizzle of olive oil and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with a splash of water. Season and set aside.
ALL DONE!
Plate up the baked potato. Top each half with the onion & chilli loaded savoury mince. Dollop over the loosened sour cream. Serve the dressed green salad on the side. Quick and simple as that, Chef!