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

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We've loaded up perfectly baked potatoes with mildly spiced butter beans and all the best toppings, including a generous Olive Oil, White Wine Vinegar 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.

Unfortunately, this week’s butter beans were in short supply, so we’ve replaced them with red kidney beans. Don’t worry, the recipe will be just as delicious!

Tags:VeggieNaturally Gluten-FreeNot Suitable for Coeliacs

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





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)2841 kJ
Fat22.9 g
of which saturates10.9 g
Carbohydrate79.6 g
of which sugars30.1 g
Protein28.4 g
Sodium2016 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 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.


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


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

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and 1/2 the carrot, stirring, until softened, 4-5 minutes. 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 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 herbs. Divide jacket potatoes between plates. Load potatoes up with spiced beans, shredded Cheddar cheese, light sour cream and a sprinkle of herbs. Serve with slaw.