HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Loaded Veggie Jacket Potatoes
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Cheat's Loaded Veggie Jacket Potatoes

Cheat's Loaded Veggie Jacket Potatoes

with Sour Cream & Chives

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These baked potatoes are paired with an incredibly saucy bean mix, Cheddar, chives and sour cream. Serve with our crisp apple coleslaw for a truly comforting meal everyone will love.

Tags:VeggieNot 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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3

potato

1

brown onion

1

carrot

1 bunch

chives

2 clove

garlic

1 tin

cannellini beans

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 tub

vegetable stock pot

1 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

1 tub

Dijon mustard

(ContainsSulphites)

½

apple

1 bag

shredded cabbage mix

Not included in your delivery

Olive Oil

¼ tsp

salt

¾ cup

water

drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2910 kJ
Fat24.9 g
of which saturates12.7 g
Carbohydrate79.5 g
of which sugars28.4 g
Protein26.7 g
Sodium2229 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°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, cut-side down, to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake 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.

2

While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic. Drain and rinse the cannellini beans.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and 1/2 the grated carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic, All-American spice blend and cannellini beans and cook until fragrant, 1 minute.

4

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

5

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

6

Finely chop the chives. Divide the jacket potatoes between plates and top with spiced beans, shredded Cheddar cheese, sour cream and chives. Serve with the slaw.