• 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 diced tomatoes with onion & garlic 
(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 with salt and 
pepper to taste. 

• Divide jacket potatoes between plates.
• Load cheat’s potatoes up with spiced beans,
Cheddar cheese and light sour cream.
• Serve with salad. Enjoy!