Romesco Stuffed Jacket Potato

Romesco Stuffed Jacket Potato

We've been making stuffed jacket potatoes for years but this Romesco version is genuinely on another level. That smoky, nutty romesco sauce packed inside a fluffy baked potato is the kind of combo that makes you do a little happy dance in the kitchen. The roasted romano peppers bring this gorgeous sweetness, the garlic adds depth, and it all comes together into something that feels way more special than a midweek dinner has any right to be. We keep coming back to this one because it's proper comfort food but with real big flavours. Make it tonight and you'll see exactly what we mean.

Cook: 50 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Frying pan
  • Microplane or fine grater (for cheddar)
  • Fork

Ingredients

  • 4 potatoes
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 red onion
  • 1 romano red pepper
  • 2 cloves of garlic
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • 1 x 400g can of butter beans
  • 2 tbsp plant-based red pesto
  • salt and pepper to taste
  • 2 tbsp plant-based butter
  • 50g plant-based cheddar - grated
  • 5g chives
  • 2 tbsp plant-based yoghurt

Method

1

Roast the potatoes

  • Use a fork to pierce the potatoes and place on the baking tray
  • Drizzle the olive oil over the sweet potatoes and season with salt
  • Rub it into the skins then roast for 40-45 minutes until soft and tender
2

Prep the veg

  • Peel and slice the onion
  • Slice the romano pepper
  • Peel and mince the garlic
  • Finely chop the chives
3

Cook the base

  • Heat a frying pan over a medium heat with the olive oil
  • Add the red onion and pepper with a pinch of salt, cooking until softened
  • Add the garlic, tomato puree, paprika, chilli powder and fry for a few minutes
  • Pour in the beans with their juices and bring to simmer, reducing to thicken slightly
  • Stir through the pesto and taste to season with salt and pepper
4

Finish and serve

  • Slice open the potatoes, mashing the flesh gently with a fork
  • Add the butter and season with a pinch of salt and pepper
  • Spoon over the beans and top with the grated cheese
  • You can also place the potatoes under the grill to melt the cheese if you’d like
  • Finish with a dollop of yogurt and the chives

Tips & Variations

  • Get the skins crispy: Make sure you really rub the olive oil and salt into the potato skins before they go in the oven. It sounds simple but it genuinely transforms the texture and makes them so much more satisfying to eat.
  • Make extra romesco: Trust us on this one, you'll want leftovers. It's brilliant stirred through pasta, spooned over roasted veg, or just used as a dip with some crusty bread the next day.
  • Chive it up: Henry always adds a generous handful of chives right at the end. They add this fresh, slightly oniony lift that cuts through the richness of the romesco beautifully, so don't be shy with them.

Why This Works

The trick here is taking the time to really roast those potatoes properly so the skins go slightly crispy while the inside stays fluffy and soft. That contrast with the rich, smoky romesco filling is what makes every bite so good. We find that rubbing the oil and salt right into the skins before roasting makes a huge difference, so don't skip that step.