A hearty baked potato for bonfire night

Filled Sweet Potatoes…perfect for keeping you warm whilst watching the fireworks on Bonfire Night!


Serves: 8-10

Ingredients:

baked potato5 sweet potatoes (medium size)
5 potatoes (medium)
1 tbsp olive oil
1 tsp paprika
1 tsp salt

For fiery bean filling:
6 cocktail sausages
1 tsp sweet chilli sauce
1 x 415g can baked beans
1 x 290g can chilli beans (either red kidney or baked)
1 red chilli, finely sliced
1 tbsp sour cream

For the meatball filling:
1 x 410 can meatballs in tomato sauce
1 tsp soy sauce
1 tbsp plum sauce
1 tbsp chopped coriander

For the spaghetti filling:
1 red pepper, finely chopped
2 x 400g cans spaghetti in tomato sauce
4 spring onions, shredded
1 small leek, sliced
1 tsp oil


Method:

1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Prick the potatoes and brush with oil. Sprinkle half with paprika and some with salt.

2.Bake in the preheated oven for approximately 1 hour or until tender. Split the potatoes diagonally and fill with the filling of your choice.

For fiery baked bean filling:

1. Cook the cocktail sausages under a preheated grill for 7-9 minutes or until thoroughly cooked and golden brown. Brush with a little of the sweet chilli sauce and place under the grill again just to get sticky.
2. Pour the beans into a pan and heat gently for 3-4 minutes or until simmering. Add the chilli and simmer for a minute until the chilli has softened.
3. Cut the sausages in half and add to the beans. When ready to serve, spoon into the potatoes and top with a dollop of sour cream.

For the meatball filling:

1. Empty the meatballs into a pan and add the soy sauce and plum sauce. Cook for 7-9 minutes or until the meatballs are heated through.
2. When ready to serve spoon into the potatoes and top with chopped coriander.

For the spaghetti filling:

1. Heat the oil in a large pan. Add the red pepper and leek and cook until soft but not coloured. Add the spaghetti and cook for 4-5 minutes or until heated through.
2. When ready to serve, spoon into the jacket. Top with a pile of shredded spring onions.

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