Jacket potatoes with beans and cottage cheese
85 min · 24 g protein · 442 cals / serving
Crisp-skinned, fluffy jacket potatoes split open and piled with hot baked beans, cool cottage cheese and a little melting cheddar, with spring onions and a tomato salad on the side. The British lunch that works on a weeknight too.
Ingredients
- 4 large (about 250 g each) potato, baking, scrubbed
- 1 tsp canola oil
- 1/2 tsp salt, divided
- 1 tin (415 g) reduced sodium baked beans, reduced sugar and salt
- 400 g cottage cheese (1%)
- 20 g cheddar cheese, mature, grated
- 2 green onions, sliced
- 1/2 tsp black pepper
Tomato salad
- 300 g grape tomatoes, halved
- 1/2 cucumber, diced
- 1/2 lemon, juiced
Steps
- Heat the oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, rub with the oil and most of the salt and bake directly on the oven shelf for 1 hour 15 minutes, until the skins are crisp and a knife slides through the middle with no resistance. (For speed, microwave them for 10–12 minutes first, then bake for 25–30 minutes.)
- Shortly before the potatoes are ready, warm the beans in a small pan.
- Cut a deep cross in each potato and squeeze the base so the flesh puffs up. Spoon in the hot beans, then the cottage cheese, and scatter over the cheddar, spring onions and pepper. Serve with the tomatoes and cucumber tossed with the lemon juice and the last pinch of salt on the side.
Good to know
How do I get a really crisp skin?
Bake straight on the oven shelf, not on a tray, and do not wrap the potatoes in foil, which steams them. A rub of oil and salt does the rest.
Hot beans and cold cottage cheese?
That contrast is the point: the cottage cheese softens against the hot beans and potato and turns creamy, and the cheddar melts into both.
Alternative
Per
- Calories
- 84
- Protein
- (22%)
- 5 g
- Fat
- (10%)
- 1 g
- Carbohydrates
- (68%)
- 15 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 195 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1769 kcal goes into the pot and 2343 g of ingredients comes out as about 2100 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.