Veggie brunch jacket potatoes recipe
Serve up these fully-loaded jacket potatoes for a delicious brunch. Baked beans are mixed with fresh chilli, peppers and crispy nuggets of halloumi. Serve with your favourite brunch extras - fried egg, anyone?
See method- Serves 4
- 10 mins to prepare and 1 hour to cook
- 390 calories / serving
Ingredients
- 4 baking potatoes, scrubbed
- 2 tsp olive oil
- 1 fresh red chilli, thinly sliced
- 2 red peppers, thinly sliced
- 420g tin baked beans
- 100g lighter halloumi cheese, cut into 2cm
- 4 medium eggs, to serve (optional)
- 1 tsp sesame seeds, to serve (optional)
- 2 tbsp chopped fresh mint, to garnish
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1645kJ 390.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 58.3gProtein 16.6gFibre 10.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub 1 tsp of olive 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, cook the red chilli and peppers over a medium heat with the oil for 5 mins until softened. Stir in the beans and bring to a simmer.
- In a large frying pan, heat the remaining oil and fry the halloumi over a medium-high heat for 5-8 mins until golden. Remove, then fry your eggs, if using, in the same pan.
- Cut the potato and fill with the beans. Top with the halloumi and fried egg, then scatter over the seeds (if using) and mint.
- See more Jacket potato recipes
