Jackets and cowboy beans recipe
Pile your jacket potato high with smoky barbecue beans and crispy sausages. This is sure to make lunchtime fun again - kids will love it!
See method- Serves 2
- 3 mins to prepare and 7 mins to cook
- 457 calories / serving
- Gluten-free
Ingredients
- 2 small jacket potatoes (about 120g each)
- 2 frozen mini corn on the cobs
- ½ tbsp olive oil
- 2 Meat & Veg pork sausages, each sliced into 5
- 420g tin reduced-sugar & salt baked beans
- 1 tbsp barbecue sauce
- 5g unsalted butter
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Shop ingredientsEach serving contains
- Energy
- 1920kJ 457.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 58.3gProtein 20.9gFibre 13.7g
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- Prick the potatoes all over with a fork, then microwave on high* for 7 mins, turning halfway, or until cooked through. Add the mini corn cobs halfway through; microwave to pack instructions.
- Meanwhile, heat the oil in a frying pan over a medium-high heat. Fry the sliced sausages for 3 mins or until browned all over.
- Add the baked beans and barbecue sauce, reduce the heat to medium and cook for 2-3 mins, stirring occasionally, to warm through. Split the potatoes in half and divide the butter between them to melt. Spoon over the cowboy beans and serve with the corn cobs alongside.
- See more Kids lunch ideas
- *Timings correct for a 950W microwave.
