Photo of Fire baked potatoes with spicy beans by WW

Fire baked potatoes with spicy beans

Points® value
Total Time
1 hr 5 min
5 min
1 hr
A great recipe for cooking and eating outdoors.


Potatoes, Raw

150 g, 4 x 150g baking

Olive Oil

1 teaspoon(s)


¼ medium, chopped

Cauliflower, Raw

½ handful serving, broken into small florets

Cumin seeds

1 teaspoon(s), level

Mixed Beans, cooked

100 g, in spicy tomato sauce

Cherry Tomatoes

35 g, halved

Brown Sauce

¼ tablespoon(s)


1 portion(s), leaves, to serve


  1. Prick the potatoes with a fork and rub each with ½ tsp olive oil before wrapping them in foil. Place in the embers of a fire or on a barbecue for about 1 hr, turning occasionally.
  2. Meanwhile, heat the remaining oil in a large pan, add the onion and cauliflower and stir fry for 10 mins or until beginning to soften and brown. Add the cumin, cook for a further 1 min, then stir in the beans, tomatoes and brown sauce. Fill the bean can a third of the way with water and add to the pan. Cook, covered, for 2-3 mins or until hot and the tomatoes have softened.
  3. Split the potatoes and serve topped with the beans and salad leaves.