Description
Crispy baked jacket potatoes filled with a creamy white bean and dill pickle mash, bursting with tangy, herby flavor in every bite.
Ingredients
Scale
- 4 large potatoes, scrubbed and pricked
- 1 can (15 oz) white beans, drained and rinsed
- 3 dill pickles, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the potatoes on a baking tray, rub them with olive oil and salt, then bake for 45–60 minutes until crispy outside and fluffy inside.
- Meanwhile, mash the white beans in a bowl using a fork or potato masher.
- Stir in the chopped pickles, olive oil, Dijon mustard, lemon juice, and fresh herbs. Season with salt and pepper.
- Once baked, slice open each potato and fluff the insides with a fork.
- Spoon the bean mixture generously into each potato.
- Top with extra herbs if desired and serve warm.
Notes
- Use starchy potatoes like Russet for the fluffiest texture.
- Let the bean mixture sit for 10 minutes to develop flavor.
- Add a dollop of yogurt or tahini for extra creaminess.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg