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Jamie's traybaked beans with jacket potatoes recipe

Jamie's traybaked beans with jacket potatoes recipe

9 ratings

Jamie says: "Tinned baked beans are delicious, but my version is smoky with extra veg points from the tomatoes and onions. You could put some sausages on too if you’re having a Bonfire Night party" See method

  • Serves 4
  • Takes 50 mins
  • 524 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 4 large Maris Piper potatoes
  • 2 red onions
  • olive oil
  • 1 tsp smoked paprika
  • 2 x 400g tins butter beans
  • 2 x 400g tins quality plum tomatoes
  • 10g fresh chives
  • 100g natural yogurt
  • 80g Cheddar
  • 120g bag mixed leaf salad

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 30%
  • Sugars

    15g 17%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 79.1g Protein 23.8g Fibre 12.4g


Jamie BB headshot 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, pierce them a few times with a fork, then cook in the microwave for 10 mins. Carefully transfer to the oven; bake for 35 mins or until the skins are crispy and the insides soft.

  2. Meanwhile, peel the onions and cut them into wedges, throwing them into a roasting tin as you go. Drizzle with 1½ tbsp olive oil, sprinkle over the smoked paprika and season. Toss to coat, then roast for 10 mins.

  3. Remove the tin from the oven and tip in the beans and tomatoes. Mix well, then return to the oven and cook for 20-25 mins or until thickened and reduced, then season to taste.

  4. Meanwhile, finely snip the chives and stir through the yogurt with 10g finely grated Cheddar and a pinch of pepper.

  5. Remove the beans from the oven and grate over the remaining Cheddar. Bust open the jacket potatoes and top with the cheesy beans and dollops of cheesy yogurt. Serve with salad on the side.

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