Cheat's Loaded Beef & Veggie Jacket Potatoes

Name: Cheat's Loaded Beef & Veggie Jacket Potatoes with Spiced Beans, Sour Cream & Chives
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 3 potato; ¼ tsp salt; 2 clove garlic; 1 carrot; 1 tin butter beans; 1 packet vegetable stock pot; ¾ cup water; 1 packet tomato paste; ½ apple; 1 drizzle white wine vinegar; 1 bag shredded cabbage mix; 1 bag chives; 1 packet Light Sour Cream; 1 packet beef mince; 1 sachet All-American spice blend; 1 packet Dijon mustard; 1 packet Cheddar cheese

with Spiced Beans, Sour Cream & Chives

Get up to $200 off!

We've loaded up perfectly baked potatoes with mildly spiced beef and butter beans and all the best toppings, including a generous sprinkle of cheese. Complete with our apple-adorned slaw for some crunch and a touch of sweetness, this is the kind of vegetarian meal that will see everyone asking for seconds.

Allergens:

Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

carrot

1 tin

butter beans

1 packet

vegetable stock pot

1 packet

tomato paste

apple

1 bag

shredded cabbage mix

1 bag

chives

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

beef mince

1 sachet

All-American spice blend

1 packet

Dijon mustard

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Calories3491 kcal

Fat34.2 g

of which saturates14.9 g

Carbohydrate72.8 g

of which sugars27.6 g

Protein53 g

Sodium2058 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 200°/180°C fan-forced. • Cut each potato in half and prick all over with a fork. Place cut-side down on a plate, then microwave on high until just softened, 10-12 minutes. • Transfer to a lined oven tray, cut-side down. Drizzle with olive oil and season with the salt and a pinch of pepper. • Bake on top rack until crisp, 15-20 minutes.

TIP: If you don't have a microwave, bake the halved potatoes for a total of 30-35 minutes or until crisp and tender.

• Meanwhile, finely chop garlic. • Grate carrot. • Drain and rinse 1/2 the butter beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince and 1/2 the carrot, breaking up mince with a spoon, 4-5 minutes. Drain excess oil from the pan. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and beans and cook until fragrant, 1 minute.

• Add vegetable stock pot, the water and tomato paste, stirring to combine. • Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste.

• While the bean mixture is simmering, slice apple (see ingredients) into thin sticks. • In a large bowl, combine Dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste, then mix well. • Add apple, shredded cabbage mix and remaining carrot. Toss to combine.

• Finely chop chives. Divide jacket potatoes between plates. • Load potatoes up with spiced beans, beef, shredded Cheddar cheese, light sour cream and a sprinkle of chives. • Serve with slaw. Enjoy!