The classic – jacket potato with beans and cheese

The classic – jacket potato with beans and cheese

By
From
From Pasta to Pancakes
Serves
4
Photographer
Claire Peters

This is such a delicious way to gobble up a jacket potato. Warm beans and gorgeously gloopy melting cheese – for me it’s food heaven!

Ingredients

Quantity Ingredient
4 large white potatoes
2 tablespoons vegetable oil
900g baked beans
110g butter
200g cheddar cheese, grated

Method

  1. Preheat the oven to 200°C. Prick the skin 3–4 times.
  2. Rub the oil over both potatoes and rub in some salt.
  3. Bake in the oven for an hour, until crispy. To test if the potatoes are cooked, run a skewer or fork into a potato – it should be lovely and soft.
  4. Meanwhile empty the beans into a saucepan and heat on high, stirring all the time until hot. This should take about 5 minutes.
  5. Cut the potatoes in half and add the butter.
  6. Spoon over the beans and scatter with grated cheese. Eat immediately.

Optional extras:

  • I don’t think that this delicious meal needs anything else. However, my friend Bex thoroughly recommends cottage cheese as a healthy alternative to Cheddar. Use 1–2 tablespoons of cottage cheese per jacket potato.

Serving suggestions:

  • Gobble up on a plate with a good beer.

Leftovers:

  • Beans can be kept in the fridge, covered with clingfilm, for 3–4 days. To reheat cook on medium-high, stirring, for about 5 minutes till hot. NEVER leave cans open in the fridge, always tip the contents into a bowl and cover.
Tags:
student cooking
easy
healthy
budget
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