HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Baked Bean Jacket Potatoes
Bacon & Baked Bean Jacket Potatoes

Bacon & Baked Bean Jacket Potatoes

with Garden Salad & Sour Cream

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What's rich, saucy, cheesy and downright delicious? These flavour-packed baked beans, that's what! Add some roasted potatoes with crispy edges and a fresh green salad for a hearty dinner that the whole family will love.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time55 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 packet


½ unit

brown onion

1 unit


2 clove


1 bag


1 unit


1 unit


½ tin

cannellini beans

½ sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

½ packet

tomato paste

½ tub

BBQ sauce

1 box


1 packet

shredded Cheddar cheese


1 bag

mixed salad leaves

1 packet

sour cream


Not included in your delivery

olive oil

1 tbs


20 g



1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3309 kJ
Fat42 g
of which saturates21.5 g
Carbohydrate64.3 g
of which sugars30.2 g
Dietary Fibre0 g
Protein31.3 g
Cholesterol0 mg
Sodium1453 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season generously with salt and pepper. Bake on the top rack until crisp, 15-20 minutes.

TIP: If you don’t have a microwave, bake until potatoes are crisp and tender, 30-35 minutes.


While the potatoes are in the microwave, cut the bacon into 1cm pieces. Finely chop the brown onion and capsicum. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Grate the zucchini. Grate the carrot (unpeeled). Drain and rinse the cannellini beans (see ingredients list).


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook until browned, 6-7 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil, if necessary. Add the onion, capsicum, zucchini and 1/2 the carrot, season with salt and pepper and cook, stirring, until softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir through the bacon.


Add the cannellini beans and All-American spice blend (see ingredients list) to the frying pan and cook until fragrant, 1 minute. Add the tomato paste (see ingredients list) and BBQ sauce (see ingredients list) and stir to combine. Add the passata, water and butter and cook, stirring, until well combined, 2-3 minutes. Season to taste with salt and pepper. Transfer the bean mixture to a large baking dish, sprinkle with the shredded Cheddar cheese and bake until thickened and the cheese is melted, 8-10 minutes.


While the beans are in the oven, combine the balsamic vinegar and a drizzle of olive oil in a large bowl. Just before serving, add the remaining carrot and the mixed salad leaves and toss to coat. Season to taste with salt and pepper.


Divide the jacket potatoes between plates and spoon over the bacon baked beans. Top with sour cream and garnish with the coriander. Serve with the garden salad.