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Veggie brunch jacket potatoes recipe

Veggie brunch jacket potatoes recipe

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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
  • Healthy
  • Vegetarian

Ingredients

  • 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

    1645kj
    390kcal     20%

  • 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

Method

  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.

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