Jacket Potatoes With Cheese & Tadka Beans

Ingredients: 

3 large baking potatoes 

2 tins baked beans 

½ cup water

¼ cup oil 

1 medium Indian/red onion, peeled & finely chopped 

1 tsp Supreme Cumin Seeds

1 tsp Supreme Mustard Seeds 

15 fresh curry leaves 

1 tsp Supreme Cumin Powder 

1 tsp Supreme Coriander Powder 

1 tsp Supreme Chilli Powder 

1 tsp Supreme Chilli Flakes 

¼ tsp Supreme Turmeric Powder 

½ tsp Supreme Ginger Garlic Paste 

Squeeze of lemon 

Salt & pepper 

Butter

Grated mozzarella & cheddar cheese 

Supreme Fried Onions 

Coriander leaves 

 

Method: 
Preheat the oven at 180°c. Pierce the potatoes with a fork and wrap with foil. Bake in the oven for 1 hour or until fully cooked. 
Prepare the beans: Pour the baked beans and water into a pot and bring to a gentle simmer. Once the beans are heated, prepare the tadka. Heat oil in a pan. Add cumin seeds and mustard seeds, when the mustard seeds start to splutter add curry leaves and ginger garlic paste and cook for 30 seconds. Add chopped onions and cook until soft. Lastly add the spices and stir and cook for 1 minute. Pour the tadka over the beans and mix well. Check seasoning and add lemon juice. Mix well and simmer on low for 10 minutes. 
Cut open the potato, add butter and smash into the flesh of the potato. Season with salt and pepper. Add a generous amount of grated cheese then pour over the tadka beans. Garnish with fried onions and coriander leaves.