Loaded Black Beans & Double Plant-Based Bacon Jacket Potatoes

Name: Loaded Black Beans & Double Plant-Based Bacon Jacket Potatoes with Plant-Based Aioli & Garden Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Black Beans; 1 packet Passata; 2 Garlic; Plant-Based Bacon Bits; 3 Potato; 1 Tomato; 1 packet Plant-Based Aioli; 1 Carrot; 1 sachet Nan's Special Seasoning

with Plant-Based Aioli & Garden Salad

4.0(51)Review summary

Recipe Development TeamUpdated on September 05, 2025

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Calories

717 kcal

Protein

50.7g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Gluten
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Black Beans

1 packet

Passata

Garlic

Plant-Based Bacon Bits

(Contains: Gluten, Soy;)

Potato

Tomato

1 packet

Plant-Based Aioli

Carrot

1 sachet

Nan's Special Seasoning

Nutritional Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat25.2 g

of which saturates2.1 g

Carbohydrate64.8 g

of which sugars14 g

Dietary Fibre19.3 g

Protein50.7 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange each potato to be cut-side down, then roast until crisp and tender, 40-45 minutes.

• Meanwhile, cut tomato into wedges and transfer to a medium bowl. • Finely chop garlic. Grate carrot. • Drain and rinse black beans.

Custom Recipe: If you've doubled your plant-based bacon bits, cook for an extra 2-3 minutes, then continue as above.

• Return pan to medium heat with a drizzle of olive oil. Cook carrot, until tender, 2-3 minutes. • Add Nan's special seasoning and garlic, and cook until fragrant, 1-2 minutes. • Stir in passata, the water and black beans and cook, until slightly reduced, 1-2 minutes. • Remove from heat then stir through cooked bacon. Season to taste.

• Meanwhile, to the bowl with tomato, add mixed salad leaves, and a drizzle of vinegar and olive olive oil. • Toss to coat and season.

• Divide jacket potatoes between plates. • Top with plant-based bacon and black bean topping. • Top with a drizzle of plant-based aioli. Serve with garden salad. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many enjoyed the delicious flavours, with the plant-based bacon bits receiving mixed reviews — some loved them, others found the texture unusual.
Ease of prep: Customers found this a simple, easy-to-prepare meal that warmed the stomach and offered good protein from the black beans.
Suggestions: Some recommended adding extra vegetables like broccoli, green beans, and kale for more greens. Others suggested including onions and mushrooms.
Leftovers: The recipe provided generous portions, with some customers reporting plenty of tasty leftovers even after big servings.
Substitutions: A few diners successfully swapped the plant-based aioli for coconut yoghurt or used salsa instead of passata.