Jacket potatoes with home-baked beans

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

Prep:10 mins
Cook:1 hrs 30 mins

Serves 4
Easy

Nutrition per serving

kcal 237
fat 4g
saturates 0g
carbs 45g
sugars 5g
fibre 8g
protein 8g
salt 0.19g

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

Tip

Get ahead
The beans are great for making ahead and reheating in the microwave – spoon onto granary toast for a super-quick supper. Kids will love these Cowboy beans – as they’re known in the US – with a handful of cheddar stirred through.

Method

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.

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