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Jacket potatoes with curried beans and paneer recipe

Jacket potatoes with curried beans and paneer recipe

4 ratings

Top your baked potato with this twist on the classic beans and cheese combo. Cubes of paneer are coated in curry paste and fried until crispy, before being stirred through baked beans along with fresh spinach. Serve with a dollop of mango chutney on the side. See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 451 calories / serving
  • Vegetarian


  • 4 baking potatoes, scrubbed
  • 1 tsp olive oil
  • 150g paneer, cut into 2cm cubes​
  • 2 tbsp curry paste, such as tikka or korma​
  • 200g spinach​
  • 420g tin baked beans​
  • 15g fresh coriander, roughly chopped, plus a few extra leaves, to serve​
  • 4 poppadoms, broken into pieces​
  • mango chutney, to serve​

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    5g 23%
  • Sugars

    10g 11%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 62.1g Protein 20.1g Fibre 11.7g


  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. When the potatoes are almost cooked, put the paneer in a bowl and toss with the curry paste.
  3. 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.​
  4. Cut open the potatoes and fill with the bean mixture. Serve with the poppadoms, mango chutney and a few extra coriander leaves.

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