This Cheeseburger Jacket Potato recipe is a comfort food classic - delicious, budget-friendly and a family crowd pleaser! Made with Quorn Mince, which cooks in just 10 minutes from frozen, the filling is super quick and easy to make.
Recipe by @amysheppardfood
Serves 4
60 mins
A Little Effort
300g Quorn Mince
4 large baking potatoes
Olive oil
1 onion, finely sliced
8 cherry tomatoes, cut into quarters
1tsp garlic granules
1tsp paprika
1tsp dried oregano
35g gravy granules mixed with 500ml boiling water
1tbsp butter
100g iceberg lettuce, shredded
5 cheese slices
30ml milk
10 sliced gherkins, finely chopped
Salt and pepper
Heat your oven to 220C (fan). Place the potatoes in an ovenproof dish. Drizzle with olive oil, using your hands to ensure they are coated all over. Season with salt and pepper and bake in the oven for around an hour (or until soft in the middle).
20 minutes before the jacket potatoes are ready, make the cheeseburger filling. Heat a drizzle of oil in a large, non-stick pan. Add in the onion and chopped tomatoes and fry for 5 minutes until soft. Add the garlic granules, paprika and oregano and Quorn Mince and stir.
Mix the gravy granules with the boiling water and stir until smooth. Add to the pan. Season with salt and pepper, stir and simmer on a medium heat for 10 minutes.
Open up the cooked potatoes by cutting a cross in the top and pushing down at the sides so the potato breaks up a little. Place a knob of butter on each open potato. Use a fork to push it through the potato.
Make the cheese sauce by tearing up the cheese slices into small pieces and placing them in a microwave-proof bowl. Add the milk. Microwave for 1 minute, stirring once halfway through. Stir until smooth.
Top the potatoes with the shredded lettuce, Quorn Mince, cheese sauce, and finely chopped gherkins. Enjoy!
Recipe by @amysheppardfood
