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Stuffed Jacket Potatoes

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When I was in college, I spent my junior year studying abroad in the UK, at the University of Birmingham. While there, I noticed how prevalent Jacket Potatoes were (in the US, these are obviously called Baked Potatoes). You could get a jacket potato, stuffed with just about anything, be it curry, meats, cheeses, vegetables, what have you, just about anywhere, anytime. I had more than my fair share of jacket potatoes during my low-budget college year abroad, so anytime anyone in the states offers me a baked potato, I assume they meant to say a jacket potato. Some college habits die hard.

Stuffed Jacket Potatoes
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 4 russet Potatoes
  2. 1 can Vegetarian Baked Beans
  3. 1/2 cup Green Onion, chopped
  4. 2 cups Baby Bella Mushrooms
  5. 1 cup Broccoli, fine-chopped
  6. 1/2 cup red Onion, fine-chopped
  7. 2 Tbsp Olive Oil
  8. 1/2 cup Daiya Cheddar Cheese
  9. Salt and Pepper, to taste
Instructions
  1. Preheat oven to 400°F. Rinse and scrub russet potatoes. Rub them with olive oil, and sprinkle with salt and pepper. Stab them with a fork 2-3 times. Place potatoes either directly on the oven rack, or on a baking sheet.
  2. Heat 1 Tbsp Olive Oil in a pan over medium heat. Add red onion, and sauté until browned. Add mushrooms, season with salt and pepper, and sauté until mushrooms are golden, about 5 minutes. Put in a bowl and set aside.
  3. Heat 1/2 Tbsp of Olive Oil to the pan, and add Broccoli, sauté until softened, about 3 minutes, set aside.
  4. Heat the baked beans in a small saucepan.
  5. Remove potatoes from oven when they are fork-soft, let them cool for 3-5 minutes.
  6. Split potatoes open with a fork and knife, and fill them up with baked beans, then mushroom-onion mixture, then broccoli, then sprinkle Daiya cheese on top. Place back in the oven for a few minutes to allow the cheese to melt.
  7. Serve hot, topped with green onion.
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