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“Jacket potatoes” are the British version of a loaded baked potato and are usually stuffed to the brim with yummy toppings, such as chili, tuna salad, chicken or bacon. We kept these jacket potatoes pretty simple: choosing to fill them just with beans and cheese that’s all you need for these taters (or in Scotland, “tatties”) to be delicious! While people love baked potatoes in the States, jacket potatoes are more commonly found anywhere from pubs to street corners in the U.K., and have even sparked the initiation of several jacket potato food chains. And we can see why. Potatoes are a very filling vegetable/starch and the perfect vessel for a variety of yummy fillings. Pick your poison, ladies and gentlemen, because these tots are going to make an impact on your dinner routine and you won’t be able to resist them!

Jacket Potatoes With Baked Beans

Serves 4


  • 4 baking potatoes
  • 1 (14 oz.) can navy beans, rinsed and drained
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 3/4 cup sharp cheddar cheese, grated
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon Worcestershire sauce
  • salt and pepper, to taste


  1. Preheat oven to 400º F.
  2. Rinse and scrub potatoes, then pat dry with paper towels. Pierce the tops of potatoes with a fork and place directly on oven rack.
  3. Bake for 60-90 minutes, or until tender and cooked through.
  4. Heat olive oil in a large pan or skillet over medium-high heat and cook onion for 10 minutes, or until softened and translucent.
  5. Add beans, tomatoes, brown sugar, paprika, salt and pepper, and cook for 5-10 minutes, or until tomatoes are broken down and pulpy.
  6. Pour in Worcestershire sauce and water and cook until mixture reduces and thickens.
  7. Cover and keep warm.
  8. Remove potatoes from oven and cut a slit horizontally across the top. Gently squeeze the sides to open the potato.
  9. Spoon beans over potatoes and top with freshly grated cheddar cheese.
  10. Serve immediately.

Recipe adapted from BBC Good Food

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