Jacket Potatoes With Home Baked Beans Food

BAKED JACKET POTATO WITH BAKED BEANS AND CHEESE

Baked Jacket Potato With Baked Beans and Cheese image

This is such a simple, quick meal. It's a very British way to serve a baked potato! Baked beans here are different than in the US so if you can get a British brand, the recipe would be more authentic. British beans are cooked in a tomato sauce with no BBQ flavour. That said, I'm sure this would be yummy with BBQ beans as well!

Provided by Shuzbud

Categories Low Protein

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 baking potatoes
baked beans
grated cheddar cheese
salt and pepper, to taste

Steps:

Preheat the oven to 350°F or 180°C.
Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. You may like to smear with butter, sprinkle with salt and wrap in foil.
Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot.
Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.
Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
Sprinkle with salt and pepper to taste and serve!

Nutrition Facts : Calories 118.3, Fat 0.1, Sodium 5.4, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5

JACKET POTATOES WITH HOME-BAKED BEANS

Jacket potatoes with home-baked beans image

Cold nights require comfort food, and there's no better than jacket potatoes - give yours a health boost with home-baked beans

Provided by Silvana Franco

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 9

Ingredients

4 baking potatoes
1 tbsp sunflower oil
1 carrot , diced
1 celery stalk, diced
400g can haricot beans , drained
2 tomatoes , chopped
1 tsp paprika - choose sweet or hot depending on taste
1 tsp Worcestershire sauce
2 tbsp chopped chives , to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
Split open the potatoes and spoon in the beans. Scatter with chives and serve.

Nutrition Facts : Calories 237 calories, Fat 4 grams fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.19 milligram of sodium

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