Cheat's Loaded Veggie Jacket Potatoes
with Sour Cream & Chives
These baked potatoes are paired with an incredibly saucy bean mix, Cheddar, chives and sour cream. Serve with our crisp apple coleslaw for a truly comforting meal everyone will love.
The quantities provided above are averages only.
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
1
brown onion
1
carrot
1 bunch
chives
2 clove
garlic
1 tin
cannellini beans
1 sachet
All-American spice blend
1 tub
vegetable stock pot
1 sachet
tomato paste
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
sour cream
(Contains Milk;)
1 tub
Dijon mustard
½
apple
1 bag
shredded cabbage mix
Not included in your delivery
Olive Oil
¼ tsp
salt
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer, cut-side down, to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake 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 the potato is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the garlic. Drain and rinse the cannellini beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and 1/2 the grated carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic, All-American spice blend and cannellini beans and cook until fragrant, 1 minute.
Add the vegetable stock pot, water and tomato paste to the bean mixture. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste.
While the bean mixture is simmering, thinly slice the apple (see ingredients) into thin sticks. In a large bowl, combine the Dijon mustard, white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the shredded cabbage mix, apple and remaining carrot and toss to combine.
Finely chop the chives. Divide the jacket potatoes between plates and top with spiced beans, shredded Cheddar cheese, sour cream and chives. Serve with the slaw.