I love jacket potatoes – they’re the ultimate comfort food for me. But they have to be done properly, in a preheated 180-190C oven for a minimum of 90 minutes so that soft, fluffy flesh is encased in a thick, crispy skin that gives the most satisfying crunch when you cut through it. (The Lurpak advert is a particular favourite of mine!). Jacket potato has to be the absolute nicest thing you can make with absolutely no effort (but admittedly a fair bit of patience).
No matter how many wonderful fillings I try (cottage cheese, ratatouille, chilli, coleslaw…) I always come back to the favourite – good old grated cheddar cheese and Heinz baked beans.
And that leads me to my question – what do you add first, the cheese or the beans? I’ve always insisted that the cheese goes first, but if ever I buy a (usually pretty disappointing) jacket potato for lunch it’s always done the other way. My argument is that the cheese should melt against the flesh of the potato, rather than just into the beans, but (as you can see from the photo) Rob disagrees – I’d love to hear your views!
I like the cheese to bond to the potato, then beans.
Kate
I totally agree. Cheese first. It’s also how I layer a crunchy taco: shell, cheese, meat, toppings.
Well that’s a big enough sample for me
Thanks Kate & April!
I used to have a baked potato business back in England ( I am now living in L.A ) called Jackpotz – gedditt??!!! I served my taters with cheese first, then beans, then topped with more cheese, thus you got the cheese melting in 2 places. I agree, cheese should always go into the hot potato first, no question about that!
Now that’s a wondeful idea – and one that Ted and I could probably both agree on!
Ah, I agree, beans and cheese are a brilliant combination. I love beans and cheese on chips, toast, jacket potato… but I always put the beans first and then sprinkle the cheese on top. Maybe I need to reconsider…
Do it!
Could you post the exact recipe for this? It looks delicious and I would love to try it.
Hi Tara,
Preheat an oven to about 190C. Wash a large baking potato and pat it dry with a tea towel, then deeply score a large cross into one of the wider sides. Place on a baking tray with the cross facing upwards and leave in the oven for about 90 minutes. With a few minutes to go, just heat up a tin of baked beans, then take the potato out of the oven, cut open and fluff up the flesh. Top with grated cheddar and the beans!
Kitty
I totally agree! The cheese must melt inside the potatoe for the ulimate flavor and effect. …This is making me hungry