Preheat oven to 200°/180°C fan-forced. Cut each potato in half and prick all over with a fork. Place cut-side down on a plate, then microwave on high until just softened, 10-12 minutes. Transfer to a lined oven tray, cut-side down. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake on top rack 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 potato is in microwave, finely chop onion and garlic. Grate the carrot. Drain and rinse butter beans.

SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and 1/2 the carrot, stirring, until softened, 4-5 minutes. Add garlic, All-American spice blend and beans and cook until fragrant, 1 minute.

Add vegetable stock pot, the water and tomato paste, stirring to combine. Reduce heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste.

While bean mixture is simmering, slice apple (see ingredients) into thin sticks. In a large bowl, combine Dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste, then mix well. Add apple, shredded cabbage mix and remaining carrot. Toss to combine.

Finely chop herbs. Divide jacket potatoes between plates. Load potatoes up with spiced beans, shredded Cheddar cheese, light sour cream and a sprinkle of herbs. Serve with slaw.