Jacket Potato with BBQ Bacon Beans
Crispy skinned jacket potatoes with a gourmet bean filling.
Ingredients
For the Potatoes:
- 6 baking potatoes
For the Filling:
- 2 tsp olive oil
- 2 sticks celery
- 1 small onion
- 1 small red pepper deseeded
- 8 rashers rindless streaky bacon chopped
- 1 clove garlic crushed
- 1 tsp mild chilli powder
- 500 g passata
- 3 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- 410 g can borlotti bean
- 410 g can cannellini bean
For the Topping:
- 150 g cheese of your choice grated, optional
To Serve:
- mixed lettuce leaves optional
- honey mustard dressing optional
Instructions
For the Baked Potatoes:
- Heat oven to 220℃/200℃ fan/gas 7. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 mins. Turn down the oven to 190℃/170℃ fan/gas 5 and bake for 1 hr-1 hr 15 mins more until the flesh is tender and the skin crisp and golden.
For the Filling:
- Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 mins. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chilli powder and cook for 1 min.
- Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well.
- Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 mins. Season to taste and serve with the jacket potatoes.
For the Topping:
- Grate the cheese of your choice and sprinkle over the filling.
Notes
Serving Suggestion:
Serve with mixed lettuce and a honey mustard dressing.
Nutrition
Calories: 439kcalCarbohydrates: 71gProtein: 20gFat: 11gSaturated Fat: 5gFiber: 13gSugar: 8g
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