Boston Bean and Cheese Loaded Jacky-P
with Pickled Onion, Baby Leaves and Cucumber Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Baking Potato
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 carton(s)
Mixed Beans
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Barley, 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
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
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.
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 mixed beans in a sieve. Trim the cucumber, then halve lengthways. Thinly slice widthways.
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 to pickle.
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 mixed 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.
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 the Boston beans are 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.
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).
When everything's ready, mix the olive oil (see pantry for amount) into the bowl of pickling liquid.
Add the baby leaves and sliced cucumber to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.
