Recipe

November 19, 2014

British-Style Jacket Potato

Recipe: Amy Rosen

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This British gastro-pub favorite is an easy one-dish main that uses handy pantry staples to delicious effect. Brimming with baked beans and a quick homemade sharp cheddar sauce, this comforting and filling “meal in a jacket” is as delicious as it is nutritious.

Ingredients

  •  2 larger russet potatoes, scrubbed
  • Drizzle of olive oil
  • Sea salt
  • 1⁄2 14-oz.can baked beans in tomato sauce, like Heinz

Cheese Sauce

  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3⁄4 cup hot milk
  • 1 tsp Coleman’s prepared mustard
  • Dash Worcestershire sauce
  • Few shakes cayenne pepper
  • 1⁄2cup (approx.2oz.) sharp old cheddar cheese, grated
  • Salt and freshly cracked pepper to taste

Directions

Yield: Serves 2

  1. Preheat oven to 400°F. Poke potatoes several times with a fork, rub with a drop of olive oil and sprinkle with sea salt. Put directly on the oven rack and bake for 50 to 55 minutes, or until soft.
  2. While potatoes bake, make cheese sauce: melt butter in a small saucepan over medium heat. Stir in flour and cook until bubbly, then pour in hot milk (microwaved in a mug for 1 minute). Whisk in mustard, Worcestershire sauce and cayenne, and let the sauce boil for a couple of minutes, until it thickens. Keep stirring. Add cheese, and salt and pepper, lower heat to simmer, and cook for 1 minute, until sauce is smooth. Remove from heat, cover and set aside.
  3. Heat beans in microwave or small pot until hot. Slice off tops of potatoes lengthwise, break up the insides with a fork, pour half the cheese sauce over each and top each with warm baked beans.
Photographer:

Tracy Shumate

Source:

House & Home February 2012

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