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Jacket potatoes and smoky BBQ beans recipe

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Top jacket potatoes with smoky baked beans and ham hock for an easy teatime meal. Finish with a dollop of Greek yoghurt, grated mozzarella and chives. Tuck in! See method

Serves 4
10 mins to prepare and 1 hr to cook
471 calories / serving
Healthy

Ingredients

4 baking potatoes, scrubbed
2 tsp olive oil
1 red onion, finely chopped
2 tomatoes, finely chopped
50g smoky barbecue sauce
120g shredded ham hock
420g tin baked beans
4 tbsp Greek yogurt
15g chives, finely snipped
100g mozzarella, grated
lime wedges, to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1985kj
471kcal 24%
Fat
12g 17%
Saturates
5g 31%
Sugars
12g 14%
Salt
1.3g 21%

of the reference intake
Carbohydrate 61.8g Protein 25.7g Fibre 9.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Rub 1 tsp of 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.
When the potatoes are almost cooked, heat the remaining oil in a pan 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.
In a small bowl, mix the Greek yogurt and chives until combined.
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.

See more Jacket potato recipes