This easy Baked Jacket Potato with Cheesy Beans recipe is super simple and so comforting. Jacket potatoes are one of those things I forget about for weeks. Then I remember they exist, and eat them every day for a week. This recipe results in a crispy skin and a soft buttery inside, topped with homemade cheesy beans. I hope you love it as much as I do!
We've also topped the homemade beans with fried chorizo for a bit of extra flavour and spice. It's totally optional, but I love it!
For more comforting recipes to make this season, check out my pigs in blankets toad in the hole recipe, mushroom bourguignon recipe, or my low effort tuna melt perfect for a relaxing evening!
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How To Cook the Best Jacket Potato
It's very simple. Preheat your oven or air fryer to 230c / 445 F. Get your baking potatoes and with a knife or fork, gently stab around the potato 8 times (this releases the steam when cooking). Place the potato on a sheet of tinned/aluminium foil and drizzle with a teaspoon of vegetable oil, a big pinch of flaky salt, and grinding of black pepper. Rub the seasoning into the potato, then close up the tinned foil around the potato. Place in the oven for 1 hour. Then remove the tinned foil and bake for another 20 minutes until the skin is crispy.
Find the full recipe further down the blog!
Ingredients and Substitutions
Potatoes: most supermarkets will label their bags with "baking potatoes" on them. But if you're looking for a specific variety, in the UK I'd go for a Maris piper or king Edward. And in the US, go for a Russet. You could alternatively go for sweet potatoes!
Onion: white onion is perfect for this recipe, but you could go for red onion or shallots.
Garlic: fresh garlic cloves are best.
Paprika: I'm going for sweet smoked paprika for this recipe. If you don't have paprika, swap it out for chipotle paste, cayenne pepper, or mild chilli powder (go easy on this if you've not got the highest spice tolerance).
Tomato paste: this adds a lovely rich tomato flavour to our cheesy beans.
Beans: you can opt for any white bean, but I'm using haricot beans.
Passata: this smooth tomato sauce is perfect to create our homemade bean sauce. Tinned tomatoes contain too much liquid - so don't go for them.
Malt vinegar: we need a bit of acidity in our beans, and I use malt vinegar. If you don't have this, you could use tomato ketchup!
Cheese: a mixture of mozzarella and cheddar!
Chorizo: I'm using chorizo sausages, that are easy to break up and turn into little fried chunks! This is optional obviously!!
Chives: these are great for a bit of green topping. You could also use parsley!
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Preheat your oven or air fryer to 230c / 445 F. Get your baking potatoes and with a knife, gently stab around the potato 8 times (this releases the steam). Place the potato on a sheet of tinned/aluminium foil and drizzle with a teaspoon of vegetable oil, a big pinch of flaky salt, and grinding of black pepper. Rub the seasoning into the potato, then close up the tinned foil around the potato. Place in the oven for 1 hour. Then remove the tinned foil and bake for another 15-20 minutes until the skin is crispy.
Step 2: Meanwhile, we're going to cook our beans which can simmer on low heat while the potato is cooking - the longer they simmer, the tastier they'll be. Place a deep frying pan on medium heat and drizzle with 1 tablespoon of vegetable or olive oil. Once hot, add in the onions and garlic. Season with salt and pepper, and leave to fry stirring occasionally for 10 minutes until softened.
Step 3: Once softened, add in the paprika and tomato paste. Stir for a few minutes.
Step 4: Next up, add in the passata, the beans, malt vinegar, sugar, and season with more salt and pepper if need be. Bring to the boil, then reduce the heat to low and leave the beans to gently simmer until your potato is done. Stir occasionally to ensure the base doesn't catch.
Step 5: When you're 15 minutes out from your potatoes from being ready, add your chorizo sausages to a pan and break apart with a wooden spoon and fry until crispy.
Step 6: When your potatoes are nearly ready and your chorizo is nearly ready, add the cheddar and mozzarella cheese into the beans and mix thoroughly.
Step 7: Remove your potatoes from the oven and place onto your plates. Slice a cross into the potato and open it up, place a dollop of salted butter into the centre.
Step 8: Top with the cheesy homemade beans, crispy chorizo, and chives. Enjoy!
FAQs
In the UK, I'd recommend maris piper (or many supermarkets just sell bags of potatoes with the term "baking potato" on them, you can go for them too!) and in the US, go for Russet!
Haricot are the traditional choice, but any white bean would work from cannellini to butter beans.
For sure, I'd go for fresh spinach, wilted down, or garden peas!
If you tried this Jacket Potato with Cheesy Homemade Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Jacket Potato with Cheesy Beans
Ingredients
- 2 jacket potatoes
- 1 white onion finely diced
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 400 g haricot beans 240g drained weight
- 400 g passata
- 2 teaspoon malt vinegar
- ½ teaspoon sugar
- 50 g grated mozzarella
- 50 g grated cheddar cheese
- 200 g chorizo sausages
- 5 g chives finely sliced
Instructions
- Preheat your oven or air fryer to 230c / 445 F. Get your baking potatoes and with a knife or fork, gently stab around the potato 8 times (this releases the steam when cooking). Place the potato on a sheet of tinned/aluminium foil and drizzle with a teaspoon of vegetable oil, a big pinch of flaky salt, and grinding of black pepper. Rub the seasoning into the potato, then close up the tinned foil around the potato. Place in the oven for 1 hour. Then remove the tinned foil and bake for another 15-20 minutes until the skin is crispy.
- Meanwhile, we're going to cook our beans which can simmer on low heat while the potatoes are cooking - the longer they simmer, the tastier they'll be. Place a deep frying pan on medium heat and drizzle with 1 tablespoon of vegetable or olive oil. Once hot, add in the onions and garlic. Season with salt and pepper, and leave to fry stirring occasionally for 10 minutes until softened.
- Once softened, add in the paprika and tomato paste. Stir for a few minutes.
- Next up, add in the passata, the beans, malt vinegar, sugar, and season with more salt and pepper if need be. Bring to the boil, then reduce the heat to low and leave the beans to gently simmer until your potato is done. Stir occasionally to ensure the base doesn't catch (add a splash of water if the sauce is too thick).
- When you're 15 minutes out from your potatoes being ready, add your chorizo sausages to a pan and break apart with a wooden spoon and fry until crispy.
- When your potatoes are nearly ready and your chorizo is nearly done, add the cheddar and mozzarella cheese into the beans and mix thoroughly.
- Remove your potatoes from the oven and place onto your plates. Slice a cross into the potato and open it up, place a dollop of salted butter into the centre.
- Top with the cheesy homemade beans, crispy chorizo, and chives. Enjoy!
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