Jacket Potato with Cannellini Beans, Chorizo and Tomato

Baked potato with cannellini beans, chorizo and tomato filling, served on a white plate
  • 6 servings
  • 30 minutes to prepare
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Ingredients

  • 6 large potatoes
  • Salted butter
  • 1 red onion, diced
  • 2 smoked garlic cloves, crushed
  • 2 cooking chorizo, diced
  • 50ml olive oil
  • 1 bay leaf
  • 1tsp dried oregano
  • 1tsp caster sugar
  • 1tbsp balsamic vinegar
  • 1 tin cannellini beans
  • 1 small tin crushed tomatoes
  • 1 handful basil, chopped
  • Salt and pepper, to taste

Instructions

Method:

  1. First prick the potatoes with fork. Rub the skin with little olive oil and season all over with sea salt.
  2. Bake at 200°C/180°Fan/392°F/Gas Mark 6 for 50-90 minutes until the skin is crisp and centre is fluffy and tender.
  3. Cut the potatoes open as soon as possible, which allows any excess steam to release. Mash the flesh with fork to make the inside fluffy.
  4. Add a knob of salted butter and season to taste with salt and pepper ready for the filling.
  5. To make the filling, fry the onion, chorizo and smoked garlic in olive oil until golden brown.
  6. Add the bay leaf, oregano, sugar and balsamic vinegar to the pan and simmer for 1 minute to reduce the vinegar.
  7. Drain the beans and add them to the pan along with the crushed tomatoes, simmer over a low heat for 12 minutes.
  8. Season to taste with salt and pepper then add the chopped basil.
  9. Serve with a crispy, well buttered jacket potato.

Chef’s Tip:

Keep any leftover beans and have them with your full English breakfast or top a buttered muffin and add a couple of poached eggs.

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