Loaded Baked  WA Potatoes with Bee Lane Cold-Smoked Tomatoes

Loaded Baked WA Potatoes with Bee Lane Cold-Smoked Tomatoes

Makes 8

These are a meal in themselves!  

A potato baked in its jacket makes a wonderful receptacle for this mildly spiced, veggie-loaded bean mix, served topped with a little sour cream and touches of our “famous” cold-smoked tomatoes.

Ideal fare for No Meat Monday, or any other day for that matter!



  8 medium-large royal blue potatoes, washed

For the filling:

2Tb olive oil
1 large onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
1 cob sweetcorn, peeled and corn kernels cut off the cob
1 garlic clove, peeled & crushed
¼ tsp dried chilli flakes
1 tsp cumin seeds
1 x 440g can diced tomatoes
2 x 440g can kidney beans, drained and rinsed
½ bunch fresh coriander, chopped
sea salt & freshly ground black pepper to taste

To Serve:

150g Bee Lane cold-smoked tomatoes, drained and roughly chopped (reserve flavoured oil for another use)
sour cream
fresh coriander leaves

For the Jacket Potatoes:

  • Heat oven to 180ºC.
  • Stab the potatoes a few times with the point of a sharp knife and place into preheated oven to bake in their jackets for 45 minutes to an hour, until cooked.

For the filling:

  • Heat the oil over medium heat in a medium saucepan and add the diced onion.
  • Cook stirring often for a few minutes until starting to soften.
  • Add the carrot, celery, red & green capsicum, and sweetcorn to the pot and cook another 2-3 minutes, stirring regularly until it starts to soften.
  • Add the garlic and spices and cook for another minute.
  • Add the diced tomatoes, fill the tomato can with water and add to the pot.
  • Season with salt and pepper, bring to the boil then lower heat and simmer gently for 30 minutes.
  • Add the kidney beans to the mixture and cook gently for another ten minutes.
  • When everything is cooked, taste for seasoning and add more if desired.
  • Mash the mixture lightly with a fork, leaving about half of it still whole and half mashed.
  • Stir in the chopped coriander and set aside.

To serve:

  • Cut a cross in the tops of the baked potatoes and squeeze gently from the base to open them up.
  • Load potatoes with the bean mixture, top with a small spoonful of sour cream and cold-smoked tomato pieces.
  • Scatter with a few coriander leaves and serve.


  • You can use canned or frozen sweet corn in place of fresh.
  • Any beans will be great in this mixture – mix it up by using one can of kidney beans and one of something else (e.g. butterbeans, four bean mix, cannellini… )
  • If you like something with a bit more of a bite, you can up the chilli flake amount to suit – the amount stated in our recipe gives a gentle hum of heat.
Bean mixture can be made ahead and kept – refrigerated - for a couple of days.