• 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°C/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 veggie mince with capsicum and cannellini beans, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add garlic, All-American spice blend and cook, until fragrant, 1 minute.

• Add diced tomatoes with garlic & onion 
(see ingredients), 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 with salt
and pepper. 

• Divide jacket potatoes between plates.

• Load potatoes up with spiced plant-based mince and beans, Cheddar cheese and light sour cream.

• Serve with salad. Enjoy!

TIP: Keeping a portion for later? See storage and 
reheating instructions under allergens!