Boston Bean, Chorizo and Cheese Loaded Jacky-P
with Pickled Onion and Baby Leaves
Jacket potatoes aren't just for baked beans and cheese. Our Boston Bean and Cheese Loaded Jacky-P is a smoky, American inspired twist on the humble jacket potato for a comforting weeknight dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Baking Potato
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
80 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 carton(s)
Red Kidney Beans
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
50 grams
Baby Leaf Mix
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray. Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
Drain and rinse the kidney beans in a sieve.
Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chorizo and remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.
Add the kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste and veg stock paste.
Stir the sugar and water for the sauce (see pantry for both amounts) into the beans.
Bring to a boil, then reduce the heat and simmer until thickened, 8-10 mins.
Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.
Once the potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.
Top with the Boston beans, cheese and pickled onion (leave the pickling liquid in the bowl - you'll need it for the salad dressing).
Mix the olive oil (see pantry for amount) into the bowl of pickling liquid.
Add the baby leaves to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.
Enjoy!
