Jacket potatoes with home-baked beans

baked potato fillings baking potato baking potatoes carrot carrots cowboy beans easy five a day haricot bean haricot beans home-made baked beans jacket potatoes low fat paprika super healthy vitamin c worcestershire sauce

N/A

Source

Ingredients

4 baking potatoes

1 tbsp sunflower oil

1 carrot , diced

1 celery stalk, diced

400g can haricot beans , drained

2 tomatoes , chopped

1 tsp paprika - choose sweet or hot depending on taste

1 tsp Worcestershire sauce

2 tbsp chopped chives , to serve

Method

Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.

After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.

Split open the potatoes and spoon in the beans. Scatter with chives and serve.