Cheat's Loaded Veggie Jacket Potatoes
with Sour Cream & Chives
- Milk
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.
Ingredients
3
potato
1
brown onion
1
carrot
1 bunch
chives
2 clove
garlic
1 tin
cannellini beans
1 sachet
All-American spice blend
1 tub
vegetable stock pot
1 sachet
tomato paste
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
sour cream
(Contains: Milk)
1 tub
Dijon mustard
½
apple
1 bag
shredded cabbage mix
Not included in your delivery
Olive Oil
¼ tsp
salt
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
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.
While the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic. Drain and rinse the cannellini beans.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on July 2026- Flavour: The spiced bean topping was a standout, with many loving its warm, mild heat and depth of flavour. Some found the overall dish a little bland and suggested adding extra chilli flakes or a second spice sachet to boost the beans.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with clear instructions and simple steps. The microwave-then-oven method for the potatoes was widely praised as a clever time-saver.
- Suggestions: Several customers recommended partially mashing the beans in the pan for a richer, Bolognese-style texture. Some preferred scooping out a little potato flesh before topping, and a few added bacon, beef mince, or mushrooms for extra heartiness. One reviewer noted that using a milder Cheddar and extra sour cream worked better than the sharper cheese supplied.
- Leftovers: The bean mixture reheated beautifully and made a great topping for toast or nachos the next day. Several customers enjoyed leftovers for breakfast or lunch, with one pairing the beans with a poached egg on toast.
- Portions: Serving sizes were generous and occasionally very large, though a handful of customers felt the potatoes were too small and suggested one or two larger spuds would improve both presentation and balance.
- Coleslaw: The apple addition to the slaw was a popular touch, but the Dijon mustard dressing divided opinion — some loved the tang, while others found it overpowering or too dry. Chopping the cabbage more finely was a common suggestion for better texture.
