Loaded Baked Potatoes with Bee Lane Cold-Smoked Tomatoes

Cooking Time 45 minutes

Serves 8


  • 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

Blue Potatoes

Red Potatoes


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:

  1. Heat oven to 180ºC. 
  2. 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:

  1. 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.
  2. 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.
  3. Add the garlic and spices and cook for another minute. 
  4. Add the diced tomatoes, fill the tomato can with water and add to the pot.
  5. Season with salt and pepper, bring to the boil then lower heat and simmer gently for 30 minutes.
  6. Add the kidney beans to the mixture and cook gently for another ten minutes.
  7. 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. 
  8. Stir in the chopped coriander and set aside. 

To serve:

  1. Cut a cross in the tops of the baked potatoes and squeeze gently from the base to open them up.  
  2. Load potatoes with the bean mixture, top with a small spoonful of sour cream and Bee Lane cold-smoked tomato pieces. 
  3. 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.

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