Full English Breakfast Loaded Jacket Potato

The baked potato of dreams, the ultimate breakfast and an iconic lunch/dinner all rolled into one recipe.

Done in 1.15 hours

Serves 2

Dish by Mia Jacobs

Ingredients

Baked potatoes

2baking potatoes

1 tbspolive oil

to tastesalt

Mushroom bacon

200gmushrooms

1 tbspsoy sauce

1 tspmaple syrup

1/2 tspsmoked paprika

1/2 tspgarlic granules

to tastesalt and freshly cracked pepper

a drizzleolive oil

Jammy tomatoes

2salad tomatoes

2 tspbalsamic vinegar

1/2 tsplight brown sugar

1/2 tspdried thyme

to tastesalt and freshly cracked pepper

Buffalo beans

200gbaked beans

1.5 tbspvegan butter

1 tbsphot sauce

1garlic clove, grated

1/2 tspdried parsley

1 tspnutritional yeast

To serve

3-4 vegan sausages, cooked

1/2 tbspvegan butter

to servehot sauce/ketchup

1-2 slicestoast

Who doesn't love a fry up?? Or a jacket potato?? Both winning meals, now combined to make this delicious meal that has almost all the flavours and textures of the nations favourite breakfast.

Method

Preheat oven to 200 degrees, or 180 fan. Oil and salt the potatoes then place in a tray and into the oven to roast for around an hour.

Season the sliced mushrooms with all the bacon seasonings and place on a baking tray lined with parchment paper. Slice the tomatoes down the middle and season with a drizzle of balsamic vinegar, pinch of brown sugar, thyme, salt and pepper. Place on the same tray as the mushrooms. Place into the oven 20 minutes before the potatoes have finished roasting.

When the potato is nearly finished cooking, melt some butter in a small saucepan over a medium heat. Whisk in the hot sauce then sprinkle in the parsley, nutritional yeast, salt and pepper.

Just before the potatoes and vegetables are cooked, fry off the vegan sausages according to packet instructions.

Slice open the cooked potatoes, add in a pat of butter then load with the beans, mushroom bacon, jammy tomatoes and sliced sausages. Serve with hot sauce or ketchup, or both! And enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.