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main dish · British
Shepherd's Pie
A deeply savory British shepherd’s pie with tender lamb, sweet carrots, peas, and a rosemary-scented gravy beneath a golden, ridged potato topping.
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Vegetarian
Gluten-free
British
Jacket Potato with Cheese and Beans
Crisp-skinned baked potatoes split open and filled with buttery, fluffy potato, bubbling baked beans, and generous grated Gouda. A dependable British classic made especially satisfying with a sharp finish and fresh chives.
75 min
2 servings
Medium
How to prepare
1
Heat the oven to 220°C. Scrub the potatoes, dry them thoroughly, and prick each one several times with a fork so steam can escape.
2
Rub the potatoes with the olive oil and half the salt. Place them directly on the oven rack and bake for 55–65 minutes, turning once, until the skins are crisp and a skewer slides easily into the centers.
3
About 10 minutes before the potatoes are ready, heat the baked beans in a small saucepan over medium-low heat for 5–7 minutes, stirring occasionally, until steaming but not boiling.
4
Transfer the potatoes to plates and let them stand for 2 minutes. Cut a deep cross into the top of each potato, gently squeeze the sides to open, and season the fluffy centers with the remaining salt.
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5
Divide the butter between the potatoes and fluff the centers with a fork. Spoon over the hot beans, scatter with the grated Gouda, and finish with the chives. Serve immediately while the cheese begins to melt.
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Why this recipe works
A hot oven turns the potato skin crisp while keeping the center steamy and light. Warm beans provide saucy contrast, and sharp Gouda melts into the potato for a savory, creamy finish.
Storage and reheating
How to store it
Refrigerate cooled potatoes and beans separately in airtight containers for up to 3 days. The potato skin will soften during storage.
How to reheat it
Reheat the potato in a 200°C oven for 15–20 minutes until hot throughout, then heat the beans gently in a saucepan. Add the cheese during the final few minutes or after splitting the potato.
Nutrition / serving
695kcal
27.29 gprotein
70.74 gcarbs
31.48 gfat
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Jacket Potato with Cheese and Beans
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