Loaded baked potato
Try this fresh take on a much loved classic.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 74g
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- 2 large baking potatoes
- 2 tbsp of olive oil
- 1 onion
- 1 clove of garlic
- 1 tsp of paprika
- 175ml glass of white or red wine (optional)
- 400g tin of chopped tomatoes
- 400g tin of borlotti beans (or butter beans)
- 1 tsp of Chipotle Tabasco sauce
- 1 tsp of vinegar (wine or cider vinegar for example) pinch of sugar
- 60g of cheddar cheese, grated
- 2 spring onions (optional)
- 4 tbsp half-fat crème fraiche
- ½ savoy cabbage (optional to serve alongside)
- Preheat an oven to 190ºC.
- Wash the potatoes, prick them a few times with a fork to pierce the skin, then rub all over with 1 tablespoon of the olive oil and some seasoning.
- Bake directly on the oven rack in the middle of the oven (with a tray underneath to catch any drips) for 70-90 minutes, turning them over after the first 45 minutes. The time will depend on the size of the potato. You’ll know it’s done when the skin is crispy and a regular table knife can be pushed into the centre without any resistance.
- After the initial 45 minutes and turning the potatoes over begin with the beans to accompany. Peel and dice the onion and peel and chop the garlic.
- Fry both gently in a saucepan over a medium heat with the other tablespoon of the olive oil and a lid to help them sweat. Stir occasionally and cook for about 5 minutes so that the onions become soft and smell sweet.
- Splash in the wine, if you’re using it, and bubble for a few minutes without the lid so that half of the liquid evaporates away.
- Drain the tin of beans in a colander and rinse in cold water, then add to the softened onions with the tinned tomatoes, paprika and Tabasco sauce. Bubble gently without a lid for 10 minutes so that you get a good saucey consistency that isn’t too thin. If it does get too stodgy had a splash of water to loosen. Add the vinegar to bring the beans to life, then add a pinch of sugar and season to taste.
- Wash and finely slice the spring onions and grate the cheese.
- Wash and cut the cabbage into thin slices and boil briefly in plenty of rapidly boiling water for 2 minutes, then drain and season to taste.
- Cut each potato in half and place onto your plate, divide and spoon the spicy beans between the potatoes, then top with grated cheese and finish with a dollop of crème fraiche and the chopped spring onions. Serve the cabbage beside.