Take humble jacket potatoes to the next level by adding spicy baked beans and fresh chimichurri sauce. Savoury with a fresh, herby kick!
Jacked potatoes (or baked potatoes) are something I grew up with but stopped eating quite a long time ago. Slathering a potato with sour cream and cheese could only be exiting for so long.
It’s a shame because jacket potatoes could do so much more. They are a perfect platform to layer a huge range of exciting flavours over.
For this recipe, I drew inspiration from the fantastic flavours of South America. I started with a bean dish with just the right amount of heat to keep things interesting. And to finish it off is a fresh, herby chimichurri sauce drizzled for extra flavour and colour.
Making jacket potatoes can be one of the easiest things in the world, but there are still some tricks. Here are a few tips and tricks worth remembering:
- Choose the right potatoes. You want potatoes that stay fluffy on the inside while giving you that crispy skin. Russet, Vivaldi, King Edward and Desiree are a few to look out for.
- Poke the potatoes with a fork before cooking to prevent them from exploding.
- Baking in the oven can take a long time, but adding them to the microwave first is a perfect shortcut. Just ten minutes in the microwave will save a lot of time in the oven!
- Brush with olive oil before placing in the oven. So important for that crispy skin!
Spicy black beans
Jacket potatoes with beans are a classic, but this is a different take on the combination. Its just as savoury and satisfying, but has a more complex taste with added heat.
It’s a recipe that’s worth keeping in your repertoire because it’s great on its own or over a piece of toast. And even though the ingredient list might look long, it’s actually a very simple, cheap eat!
To make the baked beans, all you need to do is combine the ingredients slowly, first frying then boiling and simmering. The frying creates a base of flavour, while the boiling and simmering allows time for all the tastes to combine.
The last step is to mash up a quarter of the mixture. This opens us some of the beans and creates a creamier finished product.
Chimichurri is a sauce from Uruguay and Argentina made from finely chopped herbs, vinegar, garlic, oil and chilli. It’s fresh, flavoursome and has just a touch of spiciness.
Traditionally it is used to dress grilled meats, but I think it can used in far more recipes than that. In fact, it’s genius when any savoury dish needs a bit of a kick!
It’s simple enough to make by hand, but who wants to do all that work? I’ve made it easier by adding to food processor and pulsing until everything is combined.
That’s it, and it couldn’t be simpler! It may need a bit more salt, so give it a try and add a pinch more if necessary.
More dinner recipes
- Roasted Vegetable Risotto
- Vegan Buffalo Cauliflower Tacos
- Butternut Squash Mac and Cheese
- Vegetable Lasagna
For the black beans
- 1 red pepper, diced
- 1 onion, chopped
- 3 cloves garlic
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 800g/28oz canned black beans
- 125ml/ ½ cup water
- 2 tablespoon tomato paste
- 4 large baking potatoes
- 1 tablespoon olive oil
For the chimichurri sauce
- 30g/ ½ cup fresh flat leaf parsley
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried chilli flakes
- 125ml/ ½ cup olive oil
- 4 teaspoon red wine vinegar
- Salt to taste
- Wash the potatoes and prick them with a fork all over, put in the microwave for 10 minutes until mostly cooked through. Preheat the oven to 200C/400F.
- While the potatoes are in the microwave, make the chimichurri sauce by combining all ingredients with a pinch of salt in a food processor or a blender and pulsing until they turn into a sauce. Add more salt if needed.
- Now take the potatoes out of the microwave and brush with olive oil, then put in the oven directly on the rack and cook for 15-20 minutes.
- Meanwhile, make the black bean filling. In a large frying pan heat the olive oil and add chopped onions and red bell pepper, cook over low heat for 10 minutes until the onions are soft and started to caramelize. Add the minced garlic and cook for half a minute longer, then bring in the drained black beans to the pan together with cumin, oregano, smoked paprika and red wine vinegar with a pinch of salt. Stir everything to combine, then add the water and tomato paste, bring to a boil, then lower and heat and let the mixture simmer for 7-10 minutes, then take a potato mashed to the pan and mash about a quarter of the mixture, stir to combine and take off the heat.
- Cut slits into each potato but do not cut all the way through, top with the black bean mixture and drizzle with some chimichurri sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 788Total Fat: 32gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 892mgCarbohydrates: 115gFiber: 17gSugar: 23gProtein: 19g