Loaded Jacket Potatoes

Ingredients

• 4 large Vivaldi potatoes (from the bag)
• 2 cans Oak Baked Beans
• 250g streaky bacon
• 4–8 tasty cheese slices
• 4 generous tablespoons Anchor Sour Cream
• From your pantry:
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Prepare the potatoes - Preheat your oven to 220°C (200°C fan bake). Wash and scrub the potatoes, then pat them completely dry. Prick each potato several times with a fork, rub with olive oil and sprinkle with salt.
2. Bake until golden and fluffy - Place the potatoes directly onto an oven rack with a tray underneath to catch any drips. Bake for 45–60 minutes, depending on their size, until the skins are crispy and the centres are soft when pierced with a knife.
3. Cook the bacon - While the potatoes are baking, cut the streaky bacon into small pieces. Heat a frying pan over medium heat and cook for 5–8 minutes until golden and crispy. Transfer to a plate lined with a paper towel.
4. Warm the baked beans - Pour the Oak baked beans into a saucepan and gently heat over medium-low heat, stirring occasionally until piping hot.
5. Load them up! - Once the potatoes are cooked, carefully slice a cross into the top of each one. Gently squeeze the sides to open them up and fluff the insides with a fork. Add the tasty cheese slices while the potatoes are hot, then spoon over the warm baked beans and sprinkle generously with crispy bacon.
6. Finish and serve - For extra melty cheese, return the loaded potatoes to the oven for 2–3 minutes. Finish with a generous dollop of Anchor sour cream, season with black pepper and serve immediately.