Summer BBQ Jacket Potatoes

7/7/2023

Summer BBQ Jacket Potatoes

Prep Time: 20 Min
Cook Time: 1 Hour +

Yields: 4 Potatoes

WHAT YOU NEED

4 Good Sized Russet Potatoes + high smoke oil, salt, pepper, pep flakes
398ml Baked Beans in Tomato Sauce
2 Cobs of Fresh Corn
2 C + Vintage White Cheddar, shredded
2 x 300g Packages Shredded Jackfruit
For the Jackfruit - ( EVOO, 4 cloves Garlic, minced, Pinch Red Pepper Flakes, Cr. Pepper, 1 C + Store Bought Hickory BBQ Sauce, Salt To Taste )
Slaw - ( 317g Coleslaw Mix, 1/4 C Mayonnaise, 1 - 2 Limes, Salt & Cracked Pep to Taste)
Unsalted Butter
Store Bought Chipotle Mayo
Green Onions, garnish

Preheat your oven to 425 F.
Get your russets on a baking sheet and pierce them all over with a fork. Rub them down with your oil of choice and season them liberally with Himalayan salt, cracked pepper, and pep flakes. Place them in to the oven to bake for 1 hour +, flipping them occasionally. Test the potatoes after about an hour, if they're not quite cooked, continue for 10 minute increments until fork tender. This will depend on their size. With about 20 minutes remaining in the cook time, clean your cob corn and add it to the oven along with the taters.
Empty the beans in to a small, covered pot set to low. Keep warm until service.
SLAW - Add the mayo and juice of 1 - 2 limes, (depending on how juicy they are), to a small mixing bowl. Sprinkle in your shredded coleslaw mix, toss, and season with salt & pep to taste. Cover and refrigerate until service.

---------------Start your jackfruit with 15 mins of cook time remaining on your potatoes------------------

JACKFRUIT - Begin heating a Tbsp. or so of EVOO, along with the garlic & pep flakes in a small skillet set to just below medium. Once heated, let the garlic sizzle for 30 + seconds without burning. Add your shredded jackfruit to the skillet and season with salt & cracked pepper. Stir and cook 6 - 7 minutes before pouring in the bbq sauce. Stir and let the jackfruit simmer in the sauce until the sauce has reduced a bit and jackfruit is cooked. Taste your jackfruit and adjust the salt / pepper if desired.
For service. Start by splitting open your fluffy russets and scoring the insides. Next, add your desired amount of unsalted butter to each potato, allowing it to melt for a few seconds. Start by ladling some of the baked beans over the potatoes, followed by a generous scoop of the bbq jackfruit. Split the cheese between the four potatoes, shredding and adding more cheese if desired. Next, strip the corn from the cobs and toss it with a little butter and salt. Split the corn between the potatoes. To finish, pile on the slaw, drizzle with chipotle mayo, and garnish with green onions.
ENJOY!