Jacket Potato with Beans and Cheese
2 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Baking potatoes (approx 250g/9oz each)
- 1 tbsp Olive oil
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 2 tablespoons Butter
- 50 g Light mature cheddar (grated; bottom layer)
- 50 g Light mature cheddar (grated; top layer)
- 2 portions Baked beans
Method
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Rub 1 tbsp Olive oil all over 500 g Baking potatoes and add 2 pinch Sea salt and 2 pinch Ground black pepper.
- Cook at the top of your oven for 25 minutes. Turn the heat down to 190°C/170°C(fan)/375°F/Gas 5 and continue cooking for 1 hour.
- To open up the jacket potato, wait for it to cool a little so you can handle it and then put a cross in the top and use your fingers to open it up.
- Use a fork to rough up the potatoes and then add 2 tbsp Butter to them and mash it in. Divide 50 g Light mature cheddar to the potatoes. This is so it melts.
- Top the potatoes with 2 portions Baked beans. Then top with 50 g Light mature cheddar.