• 2 jacket potatoes
• 180g passata or chopped tomatoes
• 1 tsp paprika
• ¼ tsp chilli flakes
• 1 tsp madras curry powder
• 1 tbs apple cider vinegar
• 1 tsp mixed dried herbs
• 1 tin of cannellini beans
• 1 red onion chopped
• 2 handfuls of grated cheese
• Sour cream or yoghurt to serve
1 Pre heat oven to 170 degrees Celsius, gas mark 3.
2 Wash the jacket potatoes, make a slit down and across, rub with a little olive oil, wrap the potatoes in foil and bake for about 1.5 hours. Check halfway through, you want the jacket potatoes to be crisp on the outside and cooked in the middle.
3 Drizzle a little olive oil in a pan, fry the onions, add the passata, paprika, chilli, curry powder, vinegar and dried herbs- mix well and simmer for about 15 minutes.
4 Now add the cannellini beans, season with some salt and pepper and allow the beans to absorb into the sauce- simmer for another 15 minutes.
5 If the baked bean filling is too thick add a splash of water and season to your taste.
6 Top the jacket potatoes with beans, cheese and a dollop of yoghurt.