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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




brown onion

2 clove




1 tin

butter beans

1 packet

vegetable stock pot

1 packet

tomato paste



1 bag

shredded cabbage mix

1 bag


1 packet

light sour cream


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

Dijon mustard


1 packet

shredded Cheddar cheese


Not included in your delivery


olive oil

¼ tsp


¾ cup


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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.