Sometimes you just need a big plate of comfort food for dinner. Hearty, spicy and smoky, these loaded jacket potatoes with beans really hit the spot on a chilly winter’s evening.
I admit that I cheated a little and zapped my potato in the microwave for 10 minutes to speed up the baking part but if you have the time, it’s been done the traditional way.
These potatoes are pretty darn filling on their own but could be served with a light salad.
Smoky Bean Jacket Potatoes
2 large baking potatoes
1 tablespoon olive oil
1/2 white onion, diced
1 red pepper, de-seeded and diced
20g tomatoes, diced
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1/2 teaspoon salt
4-5 grinds of pepper
400g can red kidney beans, drained
200g can refried beans
4-5 drops Tabasco sauce
50g baby spinach
1 avocado, mashed
Pre-heat oven to 200°C.
Prick potato with fork, wrap in foil and place on baking tray. Bake for 1.5-2 hrs, until flesh softened and skin crisp.
Prick potato with fork and place in shallow bowl with 2cm water. Microwave for 10 minutes, turning after five. Remove from microwave and bowl and cut diagonal slits in top of potato, about 2-3cm deep. Wrap potato in foil, place on baking tray and bake for 25-30 minutes, until flesh softened and skin crisp.
Meanwhile, heat oil in large saucepan on high heat. Add onions and fry until starting to brown. Add red pepper and tomatoes and stir. Add paprika, chilli, salt and pepper then fry for 3-4 minutes until peppers start to soften. Add kidney beans, refried beans, and Tabasco and stir until well combined and heated through. Reduce heat to medium-high and stir in spinach until wilted. Remove from heat.
Remove potato from oven, deepen the cross and squeeze the base to open potato, then fill with bean mix and top with avocado.