This post is sponsored by Bush’s Beans.
Fall has hit Seattle. After a long summer filled with sunshine, spray parks, and barbecues, we are back to our chilly and gloomy weather. That’s when I rediscover my love for my crock pot. I’m not one of those Moms who loves to cook. In fact, my husband does most of the cooking at our house. But, when the weather turns, I get inspired to make hearty stews, chicken and dumplings and roasts of all sorts. This week, I decided to celebrate our grey weather by turning to England for culinary inspiration. I came up with this recipe for American-Style Jacket Potatoes with Bush’s Beans.
What are Jacket Potatoes?
When I was 18 years old, I traveled to Europe with my high school history class. It was an unforgettable experience that shaped how I saw the world. Our last stop on our 3-week-tour was London. At this point, I was really broke and relied solely on street food for every meal. My friend suggested we try Jacket Potatoes and I was curious. The food in London had been mostly mediocre and I was willing to try anything. It was love at first bite!
Basically, a jacket potato is a baked potato filled with toppings. I’ve seen broccoli and cheese, mushroom and onion, brie and ham, and the list goes on. The first one I had was loaded with baked beans and it was divine. So, when I think of jacket potatoes, it always involves beans.
My Aunt makes a really amazing baked bean dish that she serves with tortilla chips. The first time she made it, I practically ate the entire bowl. She graciously shared her recipe and I made a few tweaks to make this my jacket potato topping.
I like to make this dish for my family because it’s super easy, packed with protein, and isn’t too expensive. Since I don’t like cooking, I usually make a huge batch so I can portion it out and freeze it. I’ve put these beans over rice, too for more of a Hawaiian-style dish. It also packs well for lunches. Note: the potatoes soak up a lot of flavor, so feel free to add more salt and spicier beans.
2 large (28oz) cans of Bush’s Baked Beans
2 medium (16oz) cans of Bush’s Chili Pinto Beans
1 lb ground turkey
½ lb. of pre-cooked bacon
¾ cup brown sugar
1 shot of Worcestershire sauce
2 cloves garlic
1 large onion
2 T chili powder
1 t oregano
1 t cumin
3/4 t salt
1/8 t red pepper flakes
¼ cup of tomato paste or ½ cup tomato sauce
Baked Beans with Turkey Meat Recipe
- Cook bacon and drain fat. Let bacon cool on a paper towel.
- Chop onion.
- Brown ground turkey on stove top with chopped onion, garlic, chili powder, oregano, cumin, salt, and red pepper flakes.
- Drain fat and add tomato sauce.
- Put this mixture into your crock pot.
- Add beans, Worcestershire sauce, and brown sugar to crock pot.
- Chop up bacon into small pieces and sprinkle on top.
- Cook on high for about 2 hours to let flavor mesh together.
Pour Bush’s Chili Beans and Bush’s Baked Beans into crock pot.
How to Make a Jacket Potato
- Wash your potato. I like to use Yukon Gold potatoes because they are so smooth and fluffy! But, Russet potatoes also work well.
- Stab potato with a fork (this is to avoid exploding potatoes.)
- Rub olive oil over potato.
- Sprinkle salt.
- Place potato in oven at 350 degrees for about an hour.
- Slice open potato.
- Pour Baked Beans with Turkey Meat on top.