Jacket Potato with Baked Beans

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Nutritional Info :

4 persons
399 kcal
19 g
56 g
11 g


  • 4 (whole) Russet potatoes (or any other floury potatoes)
  • 1 teaspoon Olive oil
  • 1/2 teaspoon Sea salt

Ingredients (For Toppings)

  • 200g Minced lamb
  • 3 cloves Garlic, chopped
  • 1/2 (medium) Onion, chopped
  • 2 tablespoons Olive oil
  • 200g Canned chopped tomatoes
  • 3 tablespoons Tomato paste
  • 1/4 teaspoon Dried mixed herbs
  • To taste Salt and pepper
  • To taste Sugar
  • 2 tablespoons Grated parmesan cheese (to sprinkle, optional)


  1. Preheat oven to 200°C.
  2. Wash and scrub the potatoes well, dry them with a clean towel and prick the potatoes all over with a fork. Pour some olive oil into your hands and rub over the potatoes. Sprinkle some sea salt over the potatoes.
  3. Place the potatoes on a baking tray and bake for 70 – 80 minutes in the oven, or until the potatoes are golden brown and crisp on the outside and feels slightly soft when squeezed.
  4. Remove potatoes from the oven, cut open and serve with baked beans and tomato minced lamb sauce.
  5. To make tomato minced lamb sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Fry garlic and onion until wilted, add in minced lamb and fry for about 5 minutes. Add in chopped tomatoes, tomato paste and mixed herbs. Leave to simmer on low heat for 10 – 15 minutes until the lamb is thoroughly cooked. Season with sugar, salt and pepper. Ladle lamb sauce over baked potatoes and serve immediately. Sprinkle with grated parmesan cheese if desired.

Kids can help:

  1. Scoop meat sauce or baked beans.
  2. Put toppings over baked potatoes.

Chef Tips:

  1. You can try other toppings such as melted cheese or butter and chopped chives.
  2. Lean minced beef can be used in place of minced lamb.