Cheesy Smokehouse Bean Jacket Potatoes

Name: Cheesy Smokehouse Bean Jacket Potatoes with Plant-Based Mayo & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 Potato; 2 clove Garlic; 1 Carrot; ½ Onion; 1 Cucumber; 1 tin Cannellini Beans; 1 tin Sweetcorn; 1 sachet Louisiana spice blend; 1 packet Tomato Paste; 1 sachet Vegetable Stock Powder; 1 packet Onion Chutney; ¼ cup water; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Plant-Based Mayo; 1 packet Coriander; 1 packet Shredded Cheddar Cheese

with Plant-Based Mayo & Cucumber Salad

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Saddle up for a taste of the great outdoors with this cheesy plant-based delight! These spuds are stuffed to the brim with hearty cannellini beans and pops of sweetcorn, perfect for huddling around a warm campfire. Served with a crunchy cucumber salad and creamy plant-based mayo, you can’t go wrong.

Allergens:

Soy

•Sulphites

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Potato

2 clove

Garlic

Carrot

Onion

Cucumber

1 tin

Cannellini Beans

(Contains: Soy; )

1 tin

Sweetcorn

1 sachet

Louisiana spice blend

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Mixed Salad Leaves

1 packet

Plant-Based Mayo

(Contains: Soy; )

1 packet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2892 kJ

Fat22.1 g

of which saturates6.4 g

Carbohydrate89.9 g

of which sugars34 g

Dietary Fibre29.4 g

Protein25.4 g

Sodium2135 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. • Place potato, cut-side down, 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, carrot and onion (see ingredients). Slice cucumber into rounds. • Drain and rinse cannellini beans. • Drain sweetcorn.

• When the potatoes have 20 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, onionand sweetcorn, stirring, until softened, 6-7 minutes.

• To the pan, add cannellini beans, Louisiana spice blend, garlic and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper.

• Meanwhile, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

• Divide jacket potatoes and cucumber salad between plates. • Top with American Campfire cannellini beans and shredded Cheddar cheese. Dollop with plant-based mayo. Tear over coriander to serve. Enjoy!