LOADED BAKED POTATO (WITH BAKED BEANS)

originally posted in January 2018

The love I have for baked potatoes (actually let’s be frank, potatoes on a whole) is unmatched. They are the perfect dinner side, mid-day indulgence, second lunch, you name it. Salty and crisp on the outside, soft and fluffy on the inside – and we haven’t even talked toppings yet. Dress them simply with butter and chives, or enjoy them fully loaded with sour cream, scallions, and cheese, oh my! The world is your oyster. It is one of my personal favorite comfort foods, so naturally, when I decided to make this my official “comeback post”, I had to up the ante. I’ve taken the ever classic steakhouse side and combined it with one of my other great loves – the baked bean. The result is pure bliss. 

Ingredients: 

Servings: 2

Potatoes: 2 large russet potatoes (10-12 oz) 1-1.5 tsp olive oil kosher salt Baked Beans: 1 15 oz can of your favorite store-bought baked beans (my go-to is Heinz or Trader Joes’ store brand – both are vegetarian) 1 tbsp olive oil 1 small shallot, minced  1 clove of garlic, minced 1 tbsp tomato ketchup 1 tsp soy sauce 1-2 tsp tomato paste (to taste) 1/2 tbsp butter salt/pepper to taste parsley/chives/butter for garnish

Directions:

Preheat your oven to 425° F. Thoroughly wash the potatoes to remove all grit and dirt from the skin. Pat dry and prick all around with a fork (~ 6-8x) so steam can escape while baking. Coat with olive oil and a generous seasoning of kosher salt (and by generous, I mean, pretend it’s a soft pretzel at the ballpark).

Place directly on the center baking rack and bake for 60-70 minutes (baking times can vary).

When the potatoes are 3/4 of the way done, move onto the beans. Heat the olive oil in a small saucepan on medium heat. Lightly sautée the shallots and garlic until translucent (1-2 minutes). Add the ketchup and soy sauce, and stir to combine. If you did a double take when reading “soy sauce”, don’t worry, it’s not a misprint. The soy sauce gives the beans a certain ‘je ne sais quoi’ umami flavor. Let it go for another 20-30 seconds. Add the baked beans, heat through until it’s gently bubbling, then turn the heat on low. Stir in the tomato paste and butter, and let it simmer for another 5 minutes. Season with salt and pepper to taste, et voilà! 

Time to check on our taters. Remove them from the oven and let stand for 5 minutes. Test the doneness by gently and quite literally ‘sticking a fork in it’. We want them to be soft and pillowy on the inside. If they seem too firm, back in the oven they go. 

Once ready, cut a small slit into the center of each potato. Carefully push on either end, so they open up into delicious, fluffy pockets. 

Fill both potatoes with your jazzed up baked beans, and for the final touch: top with parsley, chives, and a thin(ish) sliver of butter. Utter bliss. 

Enjoy as is, or serve with a side of your favorite veg or protein. A glass of red and PJs are highly encouraged as well. 

Additional info:

Baking times can vary depending on the oven (because ovens), as well as the size of the potato. Medium sized potatoes (6-8 oz) will typically take 45-60 min, whereas large potatoes (10-12 oz) will take the full 60 and potentially then some.