Hands up who remembers those soggy baked potatoes with beans and plastic cheese in a polystyrene box that you got at school? We certainly do. This is a world away from that and one of the easiest meals ever to knock up, just whack a couple of potatoes in the oven, go and relax with a cup of tea and an episode of something, come back, spend about 15 minutes actually cooking and you’re done! There are two different ways to have them here, one is twice baked with bacon, onion and cheese and the other has the most delicious smoky, spicy baked beans and is topped with a bit of sour cream. These beans would be even more amazing with some avocado on top, we did have one but sadly it wasn’t ripe enough to use. This might not be one to impress your friends with but on a cold, miserable evening you really can’t beat this sort of comfort food.
Ingredients for two people
- 2 large or 4 small potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1 small onion, very finely chopped
- 1-2 rashers of smoked streaky bacon, finely chopped
- Cheddar, grated (as much as you like!)
- 1 heaped tsp of chipotle pasta
- 1/2 tsp smoked paprika
- 1 tin of baked beans
- Sour cream and salad to serve
We’re sure you don’t need telling how to bake potatoes but prick them with a fork a few times, rub with olive oil and salt and bang them in a preheated oven at about 190ºC. Ours were fairly dinky and took just under an hour but if yours are bigger then have the oven slightly cooler and cook them for about an hour and a half. You could be cheaty and cook them in the microwave but if you do then please put them in the oven for 10 minutes at the end to let them get a little crisper, they’re too sad otherwise!
When the potatoes are not far off cooked whack the finely diced onion and bacon in a small pan and cook over a low heat for about 10 minutes until the onions are really soft and slightly caramelised. Then tip half of this mixture into a bowl, leave the rest in the pan but take it off the heat for a moment. Take half of the potatoes out of the oven, cut in half and scoop out most of the flesh leaving just a little around the edge so the skins hold their shape. Put this in with the bacon and onion mixture in the bowl and add the cheddar, you can use as much or as little as you like, we only put a small handful as ours was very strong. Mix all of this together and then pile it back into the skins and grate a little extra cheese on top. Put these back into the oven on a baking tray just for ten minutes for the cheese to melt.
Put the remaining bacon and onion mixture back on the heat and add in the chipotle paste. Using 1 heaped tsp made this fairly spicy so adjust to your taste. Cook this in for a few seconds then add the smoked paprika and the tin of beans. Let all of this heat together for around ten minutes while your cheesy twice-baked potatoes in the oven finish getting gorgeously gooey and then serve up! Pop a dollop of sour cream on top of the spicy beans to cool things down a bit and we had a salad dressed with a balsamic dressing.
One of the easiest midweek meals, not the quickest, but minimal effort and so delicious!