Jacket potatoes are such a winner in our house – my kids love them! This version with homemade baked beans (taken from my book how to feed your toddler) is my veggie-packed answer to a much-loved classic. The mini jackets are ideal for little ones as they cook quickly, are perfectly portioned, and pair perfectly with the beans. It’s also a fab recipe for using up whatever beans you have in the cupboard, and you can grate in extra veggies if you fancy. Serve with a little grated cheese and a simple salad for a family-friendly meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 toddlers and 2 adults
Ingredients
- 500g baby potatoes, washed
- 1 tbsp olive oil, plus extra for drizzling
- 1 garlic clove, peeled and finely chopped
- 4 spring onions, trimmed and finely sliced
- 1 celery stick, trimmed and finely chopped
- 1 medium carrot, peeled and finely grated
- 1 tsp smoked sweet paprika
- 500g tomato passata
- 2 x 400g tins beans (e.g. cannellini, haricot, or butter beans), drained and rinsed
Method
- Preheat the oven to 200°C / 180°C fan.
- Add the baby potatoes to a baking tray, drizzle with oil and roast for 30 minutes until golden and crispy on the outside.
- Meanwhile, heat a splash of oil in a large saucepan over medium heat. Add the garlic, spring onions, celery and carrot and cook for 7 minutes, stirring now and then until softened. Stir in the paprika and cook for 1 minute. Add the passata and beans, then cook gently for another 8 minutes, stirring from time to time.
- Serve a few spoonfuls of beans with the roasted mini jackets. Mash the beans with the back of a fork for younger babies.
Storage & Tips
- Leftover beans can be kept in the fridge for 2 days or frozen for another meal. Reheat on the hob or in the microwave with a splash of water until piping hot.
- This recipe works well with different beans – try mixing two varieties for extra texture and nutrients.
- For young babies, you can mash the beans to make them easier to manage.