Jacket potatoes
Jacked potatoes (or baked potatoes) are something I grew up with but stopped eating quite a long time ago. Slathering a potato with sour cream and cheese could only be exiting for so long. It’s a shame because jacket potatoes could do so much more. They are a perfect platform to layer a huge range of exciting flavours over. For this recipe, I drew inspiration from the fantastic flavours of South America. I started with a bean dish with just the right amount of heat to keep things interesting. And to finish it off is a fresh, herby chimichurri sauce drizzled for extra flavour and colour.
Spicy black beans
Jacket potatoes with beans are a classic, but this is a different take on the combination. Its just as savoury and satisfying, but has a more complex taste with added heat. It’s a recipe that’s worth keeping in your repertoire because it’s great on its own or over a piece of toast. And even though the ingredient list might look long, it’s actually a very simple, cheap eat! To make the baked beans, all you need to do is combine the ingredients slowly, first frying then boiling and simmering. The frying creates a base of flavour, while the boiling and simmering allows time for all the tastes to combine. The last step is to mash up a quarter of the mixture. This opens us some of the beans and creates a creamier finished product.
Chimichurri
Chimichurri is a sauce from Uruguay and Argentina made from finely chopped herbs, vinegar, garlic, oil and chilli. It’s fresh, flavoursome and has just a touch of spiciness. Traditionally it is used to dress grilled meats, but I think it can used in far more recipes than that. In fact, it’s genius when any savoury dish needs a bit of a kick! It’s simple enough to make by hand, but who wants to do all that work? I’ve made it easier by adding to food processor and pulsing until everything is combined. That’s it, and it couldn’t be simpler! It may need a bit more salt, so give it a try and add a pinch more if necessary.
Serving suggestions
I’ve given two of my favourite toppings to go with jacket or baked potatoes. Add a generous helping onto a large potato and it becomes a meal I’m very, very happy with! But the potato is also perfect as a side dish, especially with grilled meat. A grilled tomahawk steak, filet mignon or rib eye will be perfect. For something a little different, try bacon wrapped pork tenderloin, a Catherine wheel sausage or a juicy homemade burgers.
Storage and leftovers
Jacket potatoes and the black beans can be kept refrigerated for 4-5 days. I prefer to reheat jacket potatoes in the middle rack of an oven to preserve the crispy skin, although an air fryer works perfectly too. Keep them in until hot throughout. The black bean mixture can be reheated in a microwave or, if you have enough leftover, in a saucepan over medium heat. Chimichurri is one of those sauces with a million uses, so worth making a bit extra and keeping in your fridge for 2-3 weeks, with the flavour maturing over time. Make sure it is in an airtight container. It can also be frozen for up to 3 months.
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