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Boston Bean and Cheese Loaded Jacky-P
Boston Bean and Cheese Loaded Jacky-P

Boston Bean and Cheese Loaded Jacky-P

with Pickled Onion and Baby Leaves

Jacket potatoes aren't just for baked beans and cheese. Our Boston Bean and Cheese Loaded Jacky-P is a smoky, American inspired twist on the humble jacket potato for a comforting weeknight dinner.

Tags:
Veggie
Allergens:
Milk
Sulphites
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove**

80 grams

Mature Cheddar Cheese

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 carton(s)

Red Kidney Beans

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3199 kJ
Energy (kcal)765 kcal
Fat21.5 g
of which saturates10.2 g
Carbohydrate109.3 g
of which sugars23.6 g
Dietary Fibre21.6 g
Protein35.5 g
Salt3.5 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Sieve
Garlic Press
Grater
Large Frying Pan

Instructions

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the  potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray. Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.

Get Prepped
2

Meanwhile, halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). Grate the cheese. 

Drain and rinse the kidney beans in a sieve. 

Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.

Cook the Boston Beans
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.

Add the kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste and veg stock paste.

Simmer Time
4

Stir the sugar and water for the sauce (see pantry for both amounts) into the beans.

Bring to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.

Load your Spuds
5

Once the potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.

Top with the Boston beans, cheese and pickled onion (leave the pickling liquid in the bowl - you'll need it for the salad dressing).

Finish and Serve
6

Mix the olive oil (see pantry for amount) into the bowl of pickling liquid. 

Add the baby leaves to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.

Enjoy!

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