High carbQuick

Jacket Potato, Beans & Cheese

The microwave gets you there in ten minutes; the oven gets you the skin.

15 min Serves 1 Microwave

Per serving

718

kcal

25.4 g

protein

90.8 g

carbs

26.9 g

fat

3.5 g protein per 100 kcal · 14.8 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Potato300 g
  • Baked beans200 g
  • Cheddar cheese40 g
  • Butter(optional)15 g

Method

  1. 1Prick the potato all over or it will burst.
  2. 2Microwave for 8–10 minutes, turning once, until a knife goes through easily.
  3. 3Split, butter, and pile the hot beans and cheese on.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Jacket potatoesShow

Pricking lets steam escape — a whole potato can burst in the microwave or oven without it.

  1. Scrub the potato and prick it 5–6 times all over with a fork.
  2. Microwave: about 5 minutes on high, turn it over, then 3–5 more until soft. Let it stand 2 minutes.
  3. Oven: about 1 hour at 200 °C fan for crisp skin — or microwave first and finish 15 minutes in the oven.

Ready when: A knife slides into the middle with no resistance.

Cooking and reheating in the microwaveShow

Microwaves heat unevenly — the edges can be scalding while the middle is still cold.

  1. Use a microwave-safe bowl or plate, never metal or foil.
  2. Cover it loosely (a plate or a lid with a gap) so steam can escape.
  3. Heat, stir, then heat again. Let it stand a minute afterwards — the heat keeps spreading.
  4. Reheated food must be steaming hot all the way through. Reheat leftovers only once.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.