Jacket potatoes with home-baked beans

Cold nights require comfort food, and there's no better than jacket potatoes – give yours a health boost with home-baked beans

  • Prep:10 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 237
  • fat 4g
  • saturates 0g
  • carbs 45g
  • sugars 5g
  • fibre 8g
  • protein 8g
  • salt 0.19g


  • 4 baking potatoes
  • 1 tbsp sunflower oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 400g can haricot beans, drained
  • 2 tomatoes, chopped
  • 1 tsp paprika - choose sweet or hot depending on taste
  • 1 tsp Worcestershire sauce
  • 2 tbsp chopped chives, to serve


Get ahead
The beans are great for making ahead and reheating in the microwave – spoon onto granary toast for a super-quick supper. Kids will love these Cowboy beans – as they’re known in the US – with a handful of cheddar stirred through.


  1. Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.

  2. After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.

  3. Split open the potatoes and spoon in the beans. Scatter with chives and serve.

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