eCook Meal
Jacket Potato & Herman’s Baked Beans
with chives, goat’s cheese & cucumber ribbons
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.80
for 4 servings · R56.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Crispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R59.99 · 100% of packR59.99
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Jacket Potato & Herman’s Baked Beans?
The preparation time for Jacket Potato & Herman’s Baked Beans with chives, goat’s cheese & cucumber ribbons is between 15 and 30 minutes.
What is the total time required to make Jacket Potato & Herman’s Baked Beans with chives, goat’s cheese & cucumber ribbons?
The total time required to make Jacket Potato & Herman’s Baked Beans with chives, goat’s cheese & cucumber ribbons is between 40 and 60 minutes.
How many servings does Jacket Potato & Herman’s Baked Beans provide?
4 servings
What are the main ingredients in Jacket Potato & Herman’s Baked Beans?
Baby Tomato, Butter Beans, Chevin Goats Cheese, Crispy Onions, Cucumber, Fresh Chives, Garlic, NOMU Spanish Rub, Onion, Potato, Salad Leaves, Tomato Paste, Vegetable Stock
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?
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. 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. 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. 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! 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?
Baby Tomato, Butter Beans, Chevin Goats Cheese, Crispy Onions, Cucumber, Fresh Chives, Garlic, NOMU Spanish Rub, Onion, Potato, Salad Leaves, Tomato Paste, Vegetable Stock
How many calories does Jacket Potato & Herman’s Baked Beans have?
491 calories
How much fat content does Jacket Potato & Herman’s Baked Beans have?
grams