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Loaded Jacket Potatoes with Baked Beans and Cheddar Recipe

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4.1 from 46 reviews

This recipe for Loaded Jacket Potatoes with Baked Beans offers a hearty and comforting meal featuring perfectly crispy-skinned russet potatoes baked to fluffy perfection, topped with warm baked beans in rich tomato sauce and melted cheddar cheese. Garnished with fresh chives, these loaded potatoes make an ideal satisfying lunch or dinner that’s easy to prepare and packed with flavor.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Potatoes and Seasoning

  • 4 large russet potatoes (14 oz each)
  • 1 tablespoon avocado oil (15 mL)
  • 1 tablespoon fine sea salt (15 g, for the potato skins)
  • Fine sea salt (to taste)
  • Ground black pepper (to taste)
  • 2 tablespoons salted butter (28 g, divided)

Baked Beans and Cheese

  • 1 (13.7 oz) can Heinz baked beans in rich tomato sauce (390 g)
  • 1½ cups shredded white cheddar cheese (170 g, divided)

Garnish

  • Fresh chives (finely chopped, for garnish)

Instructions

  1. Preheat and Prepare Potatoes: Preheat the oven to 400°F (205°C). Scrub the russet potatoes thoroughly and dry them completely to ensure the skins crisp well during baking.
  2. Prepare Oven Rack: Place a baking sheet or a sheet of foil on the lower oven rack to catch any salt or drips from the potatoes.
  3. Season Potatoes: Pierce each potato a few times using a fork. Coat the potatoes with 1 tablespoon avocado oil, then rub the skins evenly with 1 tablespoon fine sea salt to enhance crispiness and flavor.
  4. Bake Potatoes: Place the potatoes directly on the center oven rack and bake for between 1 hour 10 minutes and 1 hour 25 minutes until the skins are crisp and the centers yield softly when pressed.
  5. Heat Baked Beans: While the potatoes bake, warm the canned Heinz baked beans in a small saucepan over medium-low heat for 4 to 5 minutes, stirring occasionally to prevent sticking.
  6. Open Potatoes: Remove the baked potatoes from the oven and cut a cross into the top of each by making one lengthwise slit and another across the center. Press the sides inward gently to open up the potato.
  7. Butter and Season Filling: Add ½ tablespoon of butter inside each potato. Season the insides with fine sea salt and ground black pepper to taste. Fluff the potato flesh gently with a fork to create a soft, airy texture.
  8. Assemble Loaded Potatoes: Sprinkle some of the shredded white cheddar cheese inside each opened potato, then spoon generous amounts of the hot baked beans over the cheese. Top with the remaining cheese to melt over the beans.
  9. Garnish and Serve: Scatter finely chopped fresh chives over the top of each potato. Finish with additional salt and black pepper as desired. Serve immediately while the skins remain crisp and the cheese is melty and warm.

Notes

  • Ensure potatoes are fully dried before baking for maximum skin crispiness.
  • For extra cheesy potatoes, add more cheddar or substitute with a sharper variety.
  • Russet potatoes are ideal for baking due to their starchy texture; avoid waxy potatoes.
  • Use a fork to fluff the potato centers gently without breaking the skin.
  • Can be served as a vegetarian main or a substantial side dish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/loaded-jacket-potatoes-with-baked-beans-and-cheddar-recipe/