Baked Beans and Cheese Jacket Potatoes

Instructions

1. 1

   Use four similarly sized potatoes, about 300 g each, commercially canned ready-to-eat tomato baked beans containing no meat or meat stock, and cheddar labelled suitable for vegetarians. Scrub and dry the potatoes, prick each several times with a fork, and grate the cheddar.

2. 2

   These timings use a 1000-watt microwave on HIGH (100% power). Arrange the potatoes in a single layer in a shallow 3-litre microwave-safe dish and cover with a vented microwave-safe lid. Microwave for 10 minutes, then carefully uncover, turn the potatoes over and rearrange them. Cover and microwave for another 10 minutes.

3. 3

   Check that a knife slides easily into the centre of every potato. If needed, continue on HIGH in 2-minute intervals, turning and rearranging after each interval, until completely tender; allow approximately 24–28 minutes total potato cooking time. Leave covered to stand for at least 5 minutes while heating the beans.

4. 4

   Empty the beans and all their sauce into a 1.5-litre microwave-safe bowl. Cover with a vented microwave-safe lid. Microwave on HIGH in 2-minute intervals, stirring thoroughly from the edges into the centre and rotating the bowl after each interval. Allow approximately 6–8 minutes, checking with a food thermometer that the beans reach 165°F/74°C in several places. Leave covered for 1 minute.

5. 5

   Carefully split the potatoes lengthways, keeping them in their dish. Open them slightly and fluff the flesh with a fork. Divide the butter and black pepper between them, spoon over all the hot beans, then sprinkle evenly with the cheddar.

6. 6

   Cover with the vented lid and microwave on HIGH for 2 minutes, rotating the dish halfway through. Check that the cheese has melted and the centres of the filled potatoes reach 165°F/74°C. If necessary, continue in 30-second intervals, rotating and checking after each interval. Stand for 2 minutes before serving one filled potato per person.