Cheat's Loaded Veggie Jacket Potatoes
with Spiced Beans & Sour Cream
We've loaded up perfectly baked potatoes with mildly spiced cannellini beans and all the best toppings, including a generous sprinkle of cheese. Complete the dish with a colourful cherry tomato salad and a dollop of sour cream, this is the kind of vegetarian meal that will see everyone asking for seconds.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
All-American Spice Blend
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Cannellini Beans
1
Capsicum
3
Potato
1 packet
Diced Tomatoes with Garlic & Onion
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
1 drizzle
white wine vinegar
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Cooking Steps
• Set air fryer to 200°C. • Cut potato in half. Using a fork, prick holes all over potato. • Place potato on a large microwave-safe plate. Splash with water and cover with a damp paper towel. Microwave potato on high, until slightly tender, 5 minutes. • Remove paper towel and drizzle potato with olive oil and a good pinch of salt and toss to coat. • Place potato into the air fryer basket, cut-side down, and cook until golden and tender, 15-20 minutes. TIP: No air fryer? Preheat oven to 200°/180°C fan-forced. Prepare and microwave potato as above and cook, on a lined oven tray, until crisp and tender, 15-20 minutes.
• Meanwhile, finely chop garlic. • Roughly chop capsicum. • Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and cannellini beans, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you’re sensitive to heat. Add garlic and All-American spice blend, then cook until fragrant, 1 minute
• Add passata, the brown sugar, butter and a splash of 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 and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide jacket potatoes between plates. • Load cheat’s potatoes up with spiced beans, Cheddar cheese and light sour cream. • Serve with salad.
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If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. Pack salad in a separate container and dress just before serving. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!
