You know when I say spicy it’s going to contain chipotle paste don’t you?
For years jacket potatoes for me were a tin of baked beans & some cheddar, this is just an (non veggy) embellished version.
Cook your jacket potatoes then about 15-20 minutes before they are done:
Fry some pancetta lardons until crisp then pop them on some kitchen roll.
Chop 2 shallots and soften.
Add some chopped garlic.
Throw in a couple of spoonfuls of chipotle paste to taste.
Add about 125ml of red wine and reduce.
Add a tin of cannelini beans and a tin of chopped tomatoes. Bring it to the boil then turn down and cook with the lid on for 10 minutes then off for 5, depending on how saucy you want it.
Season to taste.
Add the pancetta.
Spoon onto your halved potato (after adding a bit of butter)
Top with some tangy mature cheddar.
2nd May 2013.