Lunch · Dinner · British

Jacket potatoes with smoky beans & cheese

Name: Jacket potatoes with smoky beans & cheese
Total time: 90 min
Yield: 4
Cuisine: British
Ingredients: 1.2kg Potatoes, 4 large baking potatoes; 2 tbsp Olive oil; 1 Brown onion; 2 cloves Garlic; 2 tsp Smoked paprika; 500g Passata; 2 tins Cannellini beans, drained; 1 tbsp Sugar; 1 tbsp Red wine vinegar; 1 tsp Dijon mustard; 20g Butter; 100g Mature cheddar, grated

Crisp-skinned jackets under smoky homemade beans and melting cheddar. The beans freeze for later.

Start to finish: 1 hr 30 min
Hands-on: 20 min
In the fridge: 3 days
Freezes: Yes

VegetarianContains dairy, mustard, sulphites

Ingredients

4 portions

1.2kgPotatoes, 4 large baking potatoes
2 tbspOlive oil
1Brown onion
2 clovesGarlic
2 tspSmoked paprika
500gPassata
2 tinsCannellini beans, drained
1 tbspSugar
1 tbspRed wine vinegar
1 tspDijon mustard
20gButter
100gMature cheddar, grated

Plus salt, pepper and water.

Method

1
Heat the oven to 200C (180C fan). Scrub the potatoes, prick them all over with a fork, rub with a little of the oil and some salt, and bake straight on the oven shelf for 1 hour 15 minutes, until the skins are crisp and a knife slides easily into the middle.
1 hr 20 min, mostly hands-off
2
Meanwhile, chop the onion and crush the garlic. Heat the rest of the oil in a pan and cook the onion for 8 minutes, until soft. Add the garlic and paprika and stir for a minute.
3
Add the passata, beans, sugar, vinegar, dijon and 100ml water. Simmer for 20 minutes, stirring now and then, until thick and glossy. Season well.
22 min, mostly hands-off
4
Split the potatoes, fluff up the insides with the butter and some salt, and pile on the hot beans and the cheddar. If you are batch cooking, cool the beans and pack them into tubs for the fridge or freezer, and cool, wrap and chill the potatoes.

On the day

Reheat the beans until piping hot. Microwave a cooked potato for 3 to 4 minutes, or bake a fresh one, then top with the beans and cheddar.

Cook’s tip

Short on time? Microwave the pricked potatoes for 10 to 12 minutes, then finish them in the hot oven for 20 minutes to crisp the skins.