Loaded Baked Potatoes with Bee Lane Cold-Smoked Tomatoes
 | Cooking Time 45 minutes |
 | Serves 8 |
INGREDIENTS
- 8 medium-large Royal Blue potatoes, washed For the filling:
- 1 large onion
- 1 carrot, peeled and diced
- 1 celery stick, diced
- 1 red capsicum, seeded and diced
- 1 green capsicum, seeded and diced
- 1 cob sweetcorn, peeled and corn kernels cut off the cob
- 1 garlic clove, peeled & crushed
- 1/4 tsp dried chilli flakes
- 1 tsp cumin seeds
- 1 x 440g can diced tomatoes
- 1 x 440g can red kidney beans, drained and rinsed
- 1/2 bunch of fresh coriander, chopped
- sea salt and black pepper to taste To Serve:
- 150g Bee Lane cold-smoked tomatoes, drained and roughly chopped (reserve flavoured oil for another use)
- sour cream
- coriander leaves
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
These are a meal in themselves! A potato baked in its jacket makes a wonderful receptacle for this mildly spiced, veggie-loaded bean mix, served topped with a little sour cream and touches of Bee Lane’s “famous” cold-smoked tomatoes. Ideal fare for No Meat Monday, or any other day for that matter!
For the Jacket Potatoes:
- Heat oven to 180ºC.
- Stab the potatoes a few times with the point of a sharp knife and place into preheated oven to bake in their jackets for 45 minutes to an hour, until cooked.
For the filling:
- Heat the oil over medium heat in a medium saucepan and add the diced onion. Cook stirring often for a few minutes until starting to soften.
- Add the carrot, celery, red & green capsicum, and sweetcorn to the pot and cook another 2-3 minutes, stirring regularly until it starts to soften.
- Add the garlic and spices and cook for another minute.
- Add the diced tomatoes, fill the tomato can with water and add to the pot.
- Season with salt and pepper, bring to the boil then lower heat and simmer gently for 30 minutes.
- Add the kidney beans to the mixture and cook gently for another ten minutes.
- When everything is cooked, taste for seasoning and add more if desired. Mash the mixture lightly with a fork, leaving about half of it still whole and half mashed.
- Stir in the chopped coriander and set aside.
To serve:
- Cut a cross in the tops of the baked potatoes and squeeze gently from the base to open them up.
- Load potatoes with the bean mixture, top with a small spoonful of sour cream and Bee Lane cold-smoked tomato pieces.
- Scatter with a few coriander leaves and serve.
TIP: You can use canned or frozen sweet corn in place of fresh. Any beans will be great in this mixture – mix it up by using one can of kidney beans and one of something else (e.g. butterbeans, four bean mix, cannellini… ) If you like something with a bit more of a bite, you can up the chilli flake amount to suit – the amount stated in our recipe gives a gentle hum of heat. Bean mixture can be made ahead and kept – refrigerated - for a couple of days.