Cheat's Loaded Veggie Jacket Potatoes
with Spiced Beans & Sour Cream
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.
Ingredients
3
potato
2 clove
garlic
1
carrot
1 packet
butter beans
1 sachet
All-American spice blend
1 packet
tomato paste
1 packet
vegetable stock pot
1 packet
snacking tomatoes
1 packet
mixed salad leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Set air fryer 200ºC. Cut potato in half. • To a medium bowl, add halved potatoes, a drizzle of olive and a pinch of salt and pepper. Toss to coat. • Place potatoes in air fryer basket cut side up and cook, until tender and golden, 25 minutes.
TIP: No air fryer? Preheat oven to 200°/180°C fan-forced. Prepare and season potatoes as above. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• 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 half the carrot and butter beans, stirring, until softened, 2-3 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and tomato paste and cook, until fragrant, 1 minute.
• Add vegetable stock pot and the water, stirring to combine. • Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes.
• While the bean mixture is simmering, halve snacking tomatoes. • In a large bowl combine snacking tomatoes, mixed salad leaves, the remaining carrot and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide jacket potatoes between plates. • Load potatoes up with spiced beans, Cheddar cheese and light sour cream. • Serve with salad. Enjoy!
