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Harissa Butter Bean Loaded Jacket Potato
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on July 30, 2025

Jacket potatoes aren't just for baked beans and cheese. Our Harissa Butter Bean Loaded Jacket Potato is a spicy, Middle Eastern inspired twist on the humble jacket potato for a comforting weeknight dinner.

Tags:
Veggie
New
Climate Conscious
Allergens:
Sulphites
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Harissa Paste

1 carton(s)

Butter Beans

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

100 grams

Radishes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

75 grams

Creme Fraiche

(Contains: Milk)

50 grams

Baby Leaf Mix

100 grams

Greek Style Salad Cheese

(Contains: Milk)

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat39.3 g
of which saturates17.5 g
Carbohydrate94.6 g
of which sugars16.3 g
Dietary Fibre17.9 g
Protein25.4 g
Salt4.2 g
Potassium1433.5 mg
Calcium33 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Garlic Press
Large Saucepan
Medium Bowl
Fork

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 large baking tray. 

Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

When the oven is hot, bake 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.

Prep the Garlic
2

Meanwhile, peel and grate the garlic (or use a garlic press).

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

Once hot, add the garlic, tomato puree and harissa paste and fry until fragrant, 1 min.

Develop the Flavour
3

Add the butter beans and the liquid from the carton to the pan.

Stir in the red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

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

Make it Creamy
4

Meanwhile, trim and thinly slice the radishes.

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Mix in the radishes and season with salt and pepper. Set aside for now.

When the sauce has thickened, stir in the creme fraiche and simmer until piping hot, 1 min.

Season with salt and pepper. Add a splash of water if it's a little too thick. Cover with a lid or foil to keep warm.

Final Touches
5

Just before everything's ready, reheat the sauce if needed. 

Add the baby leaves to the radish bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.

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

Serve
6

Share the potato halves between your plates.

Spoon over the creamy harissa butter beans. Crumble the Greek style salad cheese over the top.

Serve the radish and baby leaf salad alongside.

Sprinkle the pumpkin seeds over the salad to finish.

Enjoy!

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