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Cheat's Loaded Veggie Jacket Potatoes

Cheat's Loaded Veggie Jacket Potatoes

with Spiced Beans, Sour Cream & Chives

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We've loaded up perfectly baked potatoes with mildly spiced 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.

Tags:VeggieNot Suitable for CoeliacsSpicyNaturally Gluten-Free
Allergens:MilkSulphites

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

2 clove

garlic

1

carrot

1 tin

butter beans

1 packet

vegetable stock pot

1 packet

tomato paste

½

apple

1 bag

shredded cabbage mix

1 bag

chives

1 packet

light sour cream

(ContainsMilk)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

Dijon mustard

(ContainsSulphites)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

¼ tsp

salt

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2940 kJ
Fat23.1 g
of which saturates10.9 g
Carbohydrate82.7 g
of which sugars27.9 g
Protein28.5 g
Sodium1986 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°/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 the 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.

2

While the potato is in the microwave, finely chop the brown onion and garlic. Grate the carrot. Drain and rinse the butter beans.

3

SPICY! This is a mild spice blend, but use less if you're sensitive to heat.

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

4

Add the vegetable stock pot, the water and tomato paste, stirring 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, slice the apple (see ingredients) into thin sticks. In a large bowl, combine the Dijon mustard, white wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season to taste, then mix well. Add the apple, shredded cabbage mix and remaining carrot. Toss to combine.

6

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