A jacket potato already feels like a hug, but this version dives deeper into flavour thanks to the smoky, slow-building warmth of chilli and garlic. We bake the potatoes in the oven for the ultimate crisp before slathering them in Oak Smoked Garlic Butter. Then we load them up with tender butterbeans, simmered slowly in a decadent chilli and garlic tomato sauce, before finishing with a crumble of feta and fresh herbs. 

Simple, hearty and full of garlicky comfort, this is the kind of easy bowl that feels both indulgent and healthy.

Serves 4

INGREDIENTS:

2 tbsp olive oil

1 onion, finely dices

2 garlic cloves, finely chopped

1 tbsp Organic Chillli & Garlic Cooking Paste

1 tbsp white wine vinegar

A good grind of Sea Salt with Organic Garlic & Chilli

500g jar of passate

400g tin of butter beans, drained and rinsed

4 large jacket potatoes

Oak Smoked Garlic Butter

80g feta cheese

20g parsley or chives, finely chopped

METHOD:

1. Pre-heat the oven to 220C.
2. Pierce the potatoes all over with a knife, brush with olive oil, grind over some garlic & chilli salt and place on a baking tray in the hot oven for 25 minutes. Reduce the heat to 190C and bake for 1 hour until the skin is golden and crispy and the potato is soft and fluffy inside. 
3. Heat 1 tbsp oil in a frying pan and fry the onion over a medium heat for 8 mins until soft. Stir in the garlic, fry for another minute, then add the Chilli & Garlic Organic cooking paste and the white wine vinegar and stir to combine. 
4. Add the passata and butter beans to the pan, with a good grind of the Sea Salt with Organic Garlic & Chilli. Turn the heat down and gently simmer for 10-15 minutes until you have a thick and glossy sauce.
5. Place the potatoes on plates and slice open. Spoon in the Oak Smoked Garlic Butter and allow to melt in slightly. Pour over the Garlic & Chilli Butter beans, then top with the feta, herbs and a final grind of Garlic & Chilli Sea Salt. 

Tips:

Potato timings will vary - larger spuds will take longer to cook but that crispy skin is always worth waiting for. A light rub of oil and grind of Garlic & Chilli Salt will help make that skin even crispier and tastier.

Adding the butterbeans with the passata allows the beans to soften, absorb all of those delicious flavours and thicken the sauce slightly, perfect for topping jacket potatoes. If you prefer more of a bite to your beans, add them towards the end of cooking instead.