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.
This recipe is under 650kcal per serving.
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.
3
potato
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
(Contains Milk;)
1 sachet
All-American spice blend
1 packet
Dijon mustard
1 packet
Cheddar cheese
(Contains Milk;)
olive oil
¼ tsp
salt
¾ cup
water
1 drizzle
white wine vinegar
• Preheat oven to 200°C/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.
• Meanwhile, finely chop garlic. • Grate carrot. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the carrot, stirring, until softened, 4-5 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and beans and cook, stirring, 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 the 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 chives. Divide jacket potatoes between plates. • Load potatoes up with spiced beans, shredded Cheddar cheese, light sour cream and a sprinkle of chives. • Serve with slaw. Enjoy!