Jacket potatoes with beans
Jacket potatoes with beans is a quirky British food, and one of my husband's favorite meals. A baked potato with a perfectly crisp skin and tender fluffy flesh is topped with butter, baked beans, and cheddar cheese. It's an easy meal to make on a cold winter night.
Servings 2 people
Ingredients
- 2 Russet Potatoes
- 2 tablespoons Butter
- Salt
- 1 can of Heinz Baked Beans in Tomato Sauce
- about ⅓ cup Grated Cheddar Cheese
Instructions
- Heat your oven to 400 degrees.
- Rinse the potatoes, dry them, and remove any eyes. I like to stab the potatoes with a knife a couple times just to eliminate the unlikely possibility that they explode while the cook.
- Next, take 1 tablespoon of butter and slather it all over the potatoes. Place the potatoes in a baking pan, and sprinkle generously with salt.
- Bake the potatoes for 45-60 minutes. You want the potatoes to be crisp on the outside but very soft on the inside.
- Heat up your baked beans in a skillet until they a bubbling hot.
- Place the potatoes on plates, then slice them in half. I like to mash up the inside of the potato a little with a fork. Then add a slab of butter. Top generously with beans and cheese.
Notes
We need to talk about the beans. You can't use any old beans. You MUST use Heinz baked beans in tomato sauce. Specifically, the type in this photo, that are imported from England and available at some stores in America. Any Brit will explain to you that these beans are superior to the Heinz baked beans made in America. The difference is that the British-style beans are vegetarian and they have a thinner, less sweet, sauce.
