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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
Allergens:SulphitesMilk

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
Ingredients
Serving amount
2
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
6

2 unit

potatoes

1 packet

bacon

½ unit

brown onion

1 unit

capsicum

2 clove

garlic

1 bag

coriander

1 unit

zucchini

1 unit

carrot

½ tin

cannellini beans

½ sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

½ packet

tomato paste

½ tub

BBQ sauce

1 box

passata

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

mixed salad leaves

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

water

20 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.

4

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.

5

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.

6

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.