British-Style Jacket PotatoRecipe By: Amy Rosen
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.
- 2 larger russet potatoes, scrubbed
- Drizzle of olive oil
- Sea salt
- 1⁄2 14-oz.can baked beans in tomato sauce, like Heinz
- 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
- 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.
- 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.
- 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.