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4 twists on a jacket potato with baked beans

Take a tin of Heinz Beanz, a handful of ingredients from your fridge and storecupboard, and 'remix' it into something delicious. Each of these topping ideas are fantastic on a crispy jacket potato. Which one will you try first? Have your say in our poll below.

  1. Ultimate jacket potato recipe

    Follow our top tips on how to cook the ultimate jacket...

    • Choose a potato specifically for baking, such as a Maris Piper, that weighs 300-400g. They're the right texture to hold delicious fillings and maintain a crispy skin.

    • Make sure your potatoes are at room temperature – if you store them in the fridge, remove an hour or so before cooking.

    • Always prick your potatoes! As the potato cooks, the steam inside will cause them to burst if not pricked.

    Serves 4

    Ingredients:
    1 tsp olive oil
    4 baking potatoes

    Method:

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the oil over the potatoes, place on a baking tray and sprinkle with salt. Prick the potatoes once or twice each. Bake for 1 hr to 1 hr 15 mins until the skin is crispy and golden.

  2. Smoky BBQ beans

    BBQ sauce and ham hock adds a smoky depth of flavour to baked beans. Serve with a good dollop of Greek yogurt and chives for a hearty lunch.

    636X418 SMOKEY HOCK BEANS2

    Serves 4

    Ingredients:
    1 tsp olive oil
    1 red onion, finely chopped​
    2 tomatoes, finely chopped​
    50g smoky barbecue sauce​
    120g shredded ham hock​
    415g tin Heinz Baked Beanz​
    4 tbsp Greek yogurt​
    ½ x 30g pack chives, snipped ​
    100g mozzarella, grated​
    lime wedges, to serve​

    Method:

    1. In a pan, heat the oil and gently fry the red onion and tomatoes until soft. Then add the barbecue sauce, shredded ham hock and baked beans and cook until hot. Cook for 1 min more to ensure the heat has fully dispersed, then remove from the heat.​

    2. In a small bowl, mix the Greek yogurt and chives until combined. ​

    3. Make a cross-cut in each potato and fill with the beans. Scatter over the mozzarella, allowing it to melt over the hot filling. Serve with a dollop of Greek yogurt and a wedge of lime.​ ​

    Tip: Looking to spice things up? Simply swap the ham hock for a 130g pack diced chorizo, fried in a dry frying pan until golden and crisp, then stir through the bean mixture. ​

    Each serving contains

    • Energy

      2210kj
      523kcal
      26%
    • Fat

      10g 14%
    • Saturates

      5g 23%
    • Sugars

      15g 17%
    • Salt

      1.9g 32%

    of the reference intake
    Carbohydrate 84.2g Protein 26.1g Fibre 10.7g

  3. Curried beans with paneer

    Give your beans a warming kick with curry paste and golden paneer. Use pieces of poppadom to dip and scoop!

    636X418 CURRY BEANS2

    Serves 4

    Ingredients:
    150g paneer, cut into 2cm cubes​
    2 tbsp curry paste, such as Tikka or Korma​
    200g spinach​
    415g tin Heinz Baked Beanz​
    ½ x 30g pack fresh coriander, roughly chopped, plus a few extra leaves, to serve​
    4 poppadoms, broken into pieces​
    mango chutney, to serve​ ​

    Method:

    1. Put the paneer in a bowl and toss with the curry paste. ​

    2. Place a large saucepan over a high heat and cook the paneer for 5 mins, tossing until golden. Stir through the spinach until wilted, then fold in the beans and bring to a simmer. Remove from the heat and stir in the coriander.​

    3. Cut open the potatoes and fill with the bean mixture. Serve with the poppadoms, mango chutney and a few extra coriander leaves. ​ ​ ​

    Each serving contains

    • Energy

      2090kj
      496kcal
      25%
    • Fat

      10g 15%
    • Saturates

      5g 23%
    • Sugars

      9g 10%
    • Salt

      1.7g 28%

    of the reference intake
    Carbohydrate 79.6g Protein 21.7g Fibre 11.8g

  4. All-day veggie brunch beans

    Serve up these fully-loaded beans for a delicious brunch. Packed with fresh chilli, peppers and crispy nuggets of halloumi, everyone will go mad for them. Fried eggs are optional but strongly encouraged!

    636X418 EGG PEPPER BEANS2

    Serves 4

    Ingredients:
    1 tsp olive oil ​
    1 fresh red chilli, thinly sliced​
    2 red peppers, thinly sliced​
    415g tin Heinz Baked Beanz​
    100g lighter halloumi cheese, cut into 2cm ​
    4 medium eggs, to serve (optional)​
    1 tsp sesame seeds, to serve (optional)​
    2 tbsp chopped fresh mint, to garnish​ ​

    Method:

    1. When the potatoes are almost cooked, cook the red chilli and peppers over a medium heat with the oil for 5 mins until softened. Stir in the beans and bring to a simmer.​

    2. In a large frying pan, heat 1 tbsp oil and fry the halloumi over a medium-high heat for 5-8 mins until golden. Remove, then fry your eggs, if using, in the same pan.​

    3. Cut the potato and fill with the beans. Top with the halloumi and fried egg, then scatter over the seeds (if using) and mint.

    Each serving contains

    • Energy

      1965kj
      466kcal
      23%
    • Fat

      9g 13%
    • Saturates

      4g 18%
    • Sugars

      12g 13%
    • Salt

      1.5g 25%

    of the reference intake
    Carbohydrate 79.1g Protein 18.8g Fibre 11.2g

  5. Beans with crispy sausage meat

    Crispy nibbles of sausage, fennel seeds and pickled cabbage are a dream combo in this meaty topping idea.

    636X418 CRISPY SAUSAGE BEANS2

    Serves 4

    Ingredients:
    1 onion, finely diced​
    1 tsp fennel seeds​
    pinch of chilli flakes, optional​
    4 reduced-fat pork sausages​
    10g parsley, roughly chopped​
    415g tin Heinz Baked Beanz​
    pickled cabbage, to serve (optional)​

    Method:

    1. When the potatoes are almost cooked, heat 1 tbsp oil in a pan on medium heat. Add the onion and cook for 5 mins until softened. Add the fennel, chilli (if using) and sausagemeat; cook over a medium-high heat for 5-8 mins until crispy and golden, breaking it up with 2 forks. Take off the heat and stir through the parsley.​

    2. Tip the baked beans into a small pan and warm through.​

    3. Cut open the potatoes and spoon over the beans. Top with the crispy sausage mixture and pickled cabbage, if using.​

    Tip: To easily remove the sausage skins, gently press a knife down the length to cut through the skin. Peel off and discard.​

    Each serving contains

    • Energy

      2020kj
      480kcal
      24%
    • Fat

      10g 14%
    • Saturates

      2g 11%
    • Sugars

      10g 11%
    • Salt

      1.5g 25%

    of the reference intake
    Carbohydrate 79.7g Protein 20.5g Fibre 10.7g

  6. See what others are making with our recipe poll...