Bonfire Night Loaded Jackets with Smoky White Beans, Mushrooms and Garlicky Yoghurt

A hearty and flavorful dish perfect for Bonfire Night, featuring baked potatoes loaded with smoky white beans, mushrooms, and a garlicky yoghurt topping.

By @rosemaryferguson_

Original recipe source

Cook time: 75 minutes

Servings: 4

Ingredients

• 4 large baking potatoes
• 0 tbsp extra virgin olive oil
• 0 sea salt
• 2 tbsp extra virgin olive oil
• 1 large red onion, finely sliced
• 2 garlic cloves, finely chopped
• 250 g chestnut mushrooms, roughly chopped
• 800 g cannellini or butter beans, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp tamari
• 100 ml vegetable stock
• 100 g cavolo nero or kale, finely sliced
• 0 juice of ½ lemon
• 0 black pepper
• 200 g full-fat live Greek or kefir yoghurt
• 0.5 garlic clove, finely grated
• 0 juice of ½ lemon
• 0 sea salt
• 4 large baking potatoes
• 0 smoky beans mixture
• 0 garlicky yoghurt
• 3 spring onions, sliced
• 30 g pumpkin seeds
• 0 (amount not specified) parsley or coriander
• 0 (amount not specified) extra virgin olive oil

Instructions

1. Preheat the oven to 200°C fan. Prick the potatoes, rub with a little olive oil and sea salt, and bake directly on the oven rack for 60–75 minutes until crisp outside and completely soft inside.
2. Heat the olive oil in a large frying pan. Add the onion and cook gently for 6–8 minutes.
3. Add the garlic and mushrooms to the pan and cook until golden.
4. Add the beans, paprika, cumin, tamari, and stock. Cook for about 8 minutes, crushing roughly a quarter of the beans with the back of a spoon so the mixture becomes thick and creamy.
5. Add the cavolo nero and cook for another 3–4 minutes. Finish with lemon juice and black pepper.
6. Mix the yoghurt ingredients together.
7. Split and fluff the baked potatoes.
8. Pile over the smoky beans onto the fluffed potatoes.
9. Finish with the garlicky yoghurt, spring onions, pumpkin seeds, herbs, and a drizzle of olive oil.