Sweet Jacket Potatoes 2 Ways: Homemade baked beans and Tuna Avocado Salad
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow” – A. A. Milne
We think it’s fair to say that the jacket potato has become something of a student staple, and rightly so. With this recipe we’ve reworked this go-to in a couple of different ways so that you never get bored of jacket potatoes. Firstly, we’ve used sweet potatoes for something different, but by all means stick to a normal potato if you prefer. Secondly, we’ve taken inspiration from two classic fillings – baked beans and tuna mayo – to give you two new filling options which come together in the time that the potato takes to bake. Feel free to change the beans too – kidney and black beans are just our favourites!
Serves: 2 (with leftovers)
Prep time: 10 minutes
Cooking time: 50 minutes
What you need:
- 2 sweet potatoes
- For the baked beans:
- 1 x 400g tin kidney beans
- 1 x 400g tin black beans
- 1 x 400g tin chopped tomatoes
- Dash of Worcestershire sauce
- 1 tsp paprika
- ½ tsp cinnamon
- 1 tbsp tomato puree
- Salt and pepper
- For the tuna avocado salad:1 tin tuna (in spring water)
- 1 ripe avocado
- Juice of ½ a lemon
- 1 tbsp natural yoghurt
- Salt and pepper
How to make:
- Preheat the oven to 180°C
- Wash and pierce the potatoes on all sides, then place onto a baking tray and bake in the oven for 50 minutes. Turn over halfway through the cooking time.
- For the baked beans: In an ovenproof dish, mix together the kidney beans, black beans, and chopped tomatoes with the spices, seasoning, and tomato puree. Bake for 50 minutes. Stir a couple of times during the cooking time. Adjust flavour at the end adding more spices etc. if desired.
- For the tuna avocado salad: Mash an avocado in a bowl then add the lemon juice and yoghurt. Drain and flake the tuna before adding it to the creamy avocado mixture. Season well.
- Remove the potatoes from the oven and cut a cross shaped incision on the top of the potato. Top with your filling of choice and serve with a side salad.
– Caitlin Britt & Naomi Osborne