Skip to content
Veggie brunch jacket potatoes recipe

Veggie brunch jacket potatoes recipe

0 ratings

Serve up these fully-loaded jacket potatoes for a delicious brunch. Baked beans are mixed with fresh chilli, peppers and crispy nuggets of halloumi. Serve with your favourite brunch extras - fried egg, anyone? See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 390 calories / serving
  • Vegetarian


  • 4 baking potatoes, scrubbed
  • 2 tsp olive oil
  • 1 fresh red chilli, thinly sliced​
  • 2 red peppers, thinly sliced​
  • 420g tin baked beans​
  • 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

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 17%
  • Sugars

    10g 11%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 58.3g Protein 16.6g Fibre 10.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub 1 tsp of olive 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, 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.​
  3. In a large frying pan, heat the remaining 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.​
  4. Cut the potato and fill with the beans. Top with the halloumi and fried egg, then scatter over the seeds (if using) and mint.

See more Jacket potato recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.