A jacket potato has endless topping possibilities but baked beans are perhaps the most popular among Britons.
When slathered with butter and sprinkled with grated cheese, there’s so much to love about this simple yet filling dish.
One thing it’s often lacking, however, is extra nutrition from fresh vegetables.
But this recipe by Jamie Oliver makes it so easy to pack in your five-a-day, plus, his expert method means you can cook a perfectly fluffy jacket potato with crunchy skin for a contrast in texture.
As shared on his website, Jamie’s dish contains five leafy greens and protein-packed beans as part of the 10-ingredient recipe.
Recipe
For that extra crunchy potato skin, a preheated oven is essential, so start by setting it to 200C (400F/gas 6) before making a start on the cooking itself.
Next, wash and scrub the potatoes then leave them to dry completely. According to Jamie, this step is essential to “ensure crispy skin once baked”, just like when cooking roast potatoes.
Once dry, rub the raw spuds with a generous amount of olive oil and season well with sea salt for a kick of flavour.
Take a fork and pierce the skin of each potato before putting them in the oven on a middle shelf to cook for one hour or a little longer until “crispy on the outside and soft in the middle”.
While the potato cooks, deseed the pepper and trim the spring onions before chopping them up into fine chunks. Trim the stalk of the broccoli head, then slice the remainder up and separate the rest into florets.
Take a large casserole pan over high heat and drizzle with oil before adding the pepper, onion and broccoli stalk and leaving them to cook for five minutes, or until softened.
Stir in the paprika, cook for a minute then add the beans (there’s no need to drain them, according to Jamie). Add the plum tomatoes and re-fill the tin with water to pour in after, then bring everything to a boil.
Season with plenty of salt and pepper before transferring the dish to the oven where it should bake for 30 minutes, or until thick and reduced.
Toss the florets in some oil and scatter over the beans for the final 10 minutes of cooking, then remove the dish from the oven ready to grate in the cheese.
Serve with the watercress, spinach and rocket on the side of the beans and potatoes.
