Jacket potatoes and smoky BBQ beans recipe
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Top jacket potatoes with smoky baked beans and ham hock for an easy teatime meal. Finish with a dollop of Greek yoghurt, grated mozzarella and chives. Tuck in!
See method- Serves 4
- 10 mins to prepare and 1 hour to cook
- 471 calories / serving
Ingredients
- 4 baking potatoes, scrubbed
- 2 tsp olive oil
- 1 red onion, finely chopped
- 2 tomatoes, finely chopped
- 50g smoky barbecue sauce
- 120g shredded ham hock
- 420g tin baked beans
- 4 tbsp Greek yogurt
- 15g chives, finely snipped
- 100g mozzarella, grated
- lime wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 1985kJ 471.0kcal
- Fat
- 12g
- Saturates
- 5g
- Sugars
- 12g
- Salt
- 1.3g
of the Reference intake
Carbohydrate 61.8gProtein 25.7gFibre 9.2g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub 1 tsp of oil over the potatoes, place on a baking tray and sprinkle with salt. Prick the potatoes once or twice each. Bake for 1 hr to 1 hr 15 mins until the skin is crispy and golden.
- When the potatoes are almost cooked, heat the remaining oil in a pan and gently fry the red onion and tomatoes until soft. Then add the barbecue sauce, shredded ham hock and baked beans and cook until hot. Cook for 1 min more to ensure the heat has fully dispersed, then remove from the heat.
- In a small bowl, mix the Greek yogurt and chives until combined.
- Make a cross-cut in each potato and fill with the beans. Scatter over the mozzarella, allowing it to melt over the hot filling. Serve with a dollop of Greek yogurt and a wedge of lime.
- Tip: Looking to spice things up? Simply swap the ham hock for a 130g pack diced chorizo, fried in a dry frying pan until golden and crisp, then stir through the bean mixture.
- See more Jacket potato recipes
