'Bonfire jacket' potatoes with cheese and kidney beans recipe
“This is a great autumnal supper or lunch dish and certainly one that kids will love too. You can prepare them ahead of time and pop under the grill to finish off when they are needed, making them a perfect recipe to serve when hosting a bonfire party.”
Ingredients
- 4 Maris Piper potatoes
- 6 rashers lean back bacon (optional)
- 75 g mature cheddar cheese, grated
- 75 g sweetcorn (optional)
- 400 g tin of kidney beans, drained
- 4 spring onions, chopped
- 0.5 tsp smoked paprika, add more to taste
- 4 Maris Piper potatoes
- 6 rashers lean back bacon (optional)
- 2.6 oz mature cheddar cheese, grated
- 2.6 oz sweetcorn (optional)
- 14.1 oz tin of kidney beans, drained
- 4 spring onions, chopped
- 0.5 tsp smoked paprika, add more to taste
- 4 Maris Piper potatoes
- 6 rashers lean back bacon (optional)
- 2.6 oz mature cheddar cheese, grated
- 2.6 oz sweetcorn (optional)
- 14.1 oz tin of kidney beans, drained
- 4 spring onions, chopped
- 0.5 tsp smoked paprika, add more to taste
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220C/gas mark 7.
- Prick the potatoes several times with a fork and place in the microwave for 8-10 minutes, and then finish in the oven for 20 minutes until they are cooked through and have crisp skins.
- When the potatoes are near the end of cooking, put the bacon (if using) on a wire rack over a baking tray and put in the oven to cook for 10-12 minutes until golden. Remove and cut into small pieces.
- Cut the potatoes in half and scoop out the potato flesh into a large bowl. Gently mix in the bacon pieces, half of the cheese, sweetcorn (if using) mixed beans, spring onions and ½ tsp smoked paprika.
- Have a taste and add more paprika for a stronger smokier flavour. Spoon back into the potato skins and scatter over the remaining cheese.
- Chill in the fridge if serving later, or if serving straight away, heat the grill set to high.
- Sit the filled potatoes on a baking sheet and put under the hot grill for about 5 minutes until the cheese has melted. If you are grilling from chilled, increase the time by a few minutes making sure the potatoes are heated all of the way through.
Potato Week runs from 6th-12th October 2014
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