Jacket Potato & Herman's Baked Beans

with chives, goat’s cheese & cucumber ribbons This goat’s cheese & chive laden buttery flesh and crispy skinned jacket potato entangles so beautifully with Herman’s tomato-heavy homemade baked beans and sings with freshness from crunchy leaves and crispy onion bits - what more could you want from a summery weeknight dinner?

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

. SUPER SPUDS Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.

Step 2

HOMEMADE GOODNESS Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-8 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 250ml water. Mix until fully combined and simmer for 15-20 minutes until slightly thickened.

Step 3

BAKED BEANS Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined.

Step 4

CHIVEY CHEESE In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside.

Step 5

FLUFFY JACKETS Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.

Step 6

VEG DELIGHTS! Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef!