A simple baked potato, topped with baked beans to make it a complete protein, sounds amazing after all the heavy holiday fare of the past two months. These days, we are craving something without meat, something unfussy and plain. And while Britain is not known for its culinary prowess, there’s something appealing about this humble vegetarian meal.
Making a great baked potato is simple: scrub the potato, dry it, and bake it at 450°F for an hour, poking some holes in the skin with a fork, about halfway through the cooking to release steam. That should yield a perfect, fluffy interior, and a crisp outer skin. Easy peasy.
Baked Potatoes with Baked Beans
Yield: 4 servings
- 4 Baking Potatoes (rough-skinned Idaho potatoes are ideal)
- Salt and Pepper to taste
- 1 can Heinz Vegetarian Baked Beans
- Preheat oven to 450° Scrub potatoes with a vegetable brush under running water. Pat dry with paper towels. Place potatoes on oven rack. Bake potatoes 30 minutes.
- Prick potatoes in a few places with a fork. Turn. Bake 30 minutes or until potatoes yield when gently squeezed. Remove potatoes from oven. Place on plate or platter.
- Cut an “x” in each potato with a sharp paring knife. Gently squeeze potatoes to open and expose their flesh. Insert a pat of butter and some salt and pepper in each potato. Mix gently with a fork to combine.
- Heat the beans in a small saucepan on a low flame, stirring every so often, until heated through, about 5 minutes. Spoon some beans onto each potato and serve.