What are the main ingredients in Jacket Potato & Herman’s Baked Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Jacket Potato & Herman’s Baked Beans?

Calories: 491, Carbs: 80 grams, Fat: grams, Protein: 20.3 grams, Sugar: 11.1 grams, Salt: 1535 grams

How do I prepare Jacket Potato & Herman’s Baked Beans?

FLUFFY JACKETS: Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins. VEG DELIGHTS!: Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef! BAKED BEANS: Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined. CHIVEY CHEESE: In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside. SUPER SPUDS: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy. HOMEMADE GOODNESS: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 3-5 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 200ml water. Mix until fully combined and simmer for 10-15 minutes until slightly thickened.

What should be prepared from my kitchen to make Jacket Potato & Herman’s Baked Beans?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey, Butter

Jacket Potato & Herman’s Baked Beans

Name: Jacket Potato & Herman’s Baked Beans
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Sugar/Sweetener/Honey; Butter

This goat’s cheese & chive laden buttery flesh and crispy skinned jacket potato entangles so beautifully with Herman’s tomato-heavy homemade baked beans and sings with freshness from crunchy leaves and crispy onion bits – what more could you want from a summery weeknight dinner?

Jacket Potato & Herman’s Baked Beans

with chives, goat’s cheese & cucumber ribbons

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Butter Beans
Chevin Goats Cheese
Crispy Onions
Cucumber
Fresh Chives
Garlic Clove
Garlic Cloves
NOMU Spanish Rub
Onion
Onions
Potato
Salad Leaves
Tomato Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Sugar/Sweetener/Honey
Butter

Photo of Jacket Potato & Herman’s Baked Beans

Serves 1

SUPER SPUDS
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
HOMEMADE GOODNESS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 3-5 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 150ml water. Mix until fully combined and simmer for 8-10 minutes until slightly thickened.
BAKED BEANS
Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined.
CHIVEY CHEESE
In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
VEG DELIGHTS!
Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef!

Potato - 200g
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 10ml
Tomato Paste - 10ml
Vegetable Stock - 5ml
Butter Beans - 120g
Chevin Goat's Cheese - 25g
Fresh Chives - 3g
Salad Leaves - 20g
Cucumber - 50g
Baby Tomatoes - 100g
Crispy Onions - 10ml

Download the Recipe

Serves 2

SUPER SPUDS
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 35-40 minutes until the flesh is soft and the skin is crispy.
HOMEMADE GOODNESS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 3-5 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 200ml water. Mix until fully combined and simmer for 10-15 minutes until slightly thickened.
BAKED BEANS
Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined.
CHIVEY CHEESE
In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
VEG DELIGHTS!
Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef!

Potato - 400g
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 20ml
Tomato Paste - 20ml
Vegetable Stock - 10ml
Butter Beans - 240g
Chevin Goat's Cheese - 50g
Fresh Chives - 5g
Salad Leaves - 40g
Cucumber - 100g
Baby Tomatoes - 200g
Crispy Onions - 20ml

Download the Recipe

Serves 3

SUPER SPUDS
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
HOMEMADE GOODNESS
Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-8 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 250ml water. Mix until fully combined and simmer for 15-20 minutes until slightly thickened.
BAKED BEANS
Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined.
CHIVEY CHEESE
In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
VEG DELIGHTS!
Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef!

Potato - 600g
Onions - 2
Garlic Cloves - 2
NOMU Spanish Rub - 30ml
Tomato Paste - 30ml
Vegetable Stock - 15ml
Butter Beans - 360g
Chevin Goat's Cheese - 75g
Fresh Chives - 8g
Salad Leaves - 60g
Cucumber - 150g
Baby Tomatoes - 300g
Crispy Onions - 30ml

Download the Recipe

Serves 4

SUPER SPUDS
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
HOMEMADE GOODNESS
Place a large pan over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-8 minutes until soft and translucent. Add in the grated garlic and the rub and fry for a further 1 minute, shifting constantly, until fragrant. Add the tomato paste, the vegetable stock and 300ml water. Mix until fully combined and simmer for 15-20 minutes until slightly thickened.
BAKED BEANS
Once the sauce has thickened, stir through the drained beans, a sweetener of choice, and some seasoning, until well combined. Simmer for a further 10 minutes until the flavours have fully combined.
CHIVEY CHEESE
In a small bowl, combine the goat’s cheese and ¾ of the chopped chives and some seasoning. Mix with a whisk or fork until fully incorporated and smooth. Set aside. Place the rinsed salad leaves into a salad bowl with a drizzle of oil, the cucumber ribbons, the halved baby tomatoes, and some seasoning. Toss and set aside.
FLUFFY JACKETS
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
VEG DELIGHTS!
Plate up the buttery baked potato, top with a big dollop of chive-laced goat’s cheese and side with the saucy baked beans. Serve the fresh salad alongside. Sprinkle over the remaining chopped chives and the crispy onions. Well done, Chef!