British-stye Jacket Potatoes with baked beans & welsh rarebit

The original foil-wrapped dinner— many grocers still sell giant baking potatoes wrapped in foil. Why? The potatoes cook faster because they bake and steam at once. Leaving them in the foil once removed from the oven helps to retain the heat. The vitamin-rich skin also gets softer and more pliable when baked this way, while the fluffy innards are primed for filling.

what to serve

Make it 100-percent British-style with stout— its creaminess and notes of chocolate pair beautifully with the sharp cheddar in this sauce.

Mill St. Cobblestone Stout LCBO 312850, 440 mL, $3.30

You can place ingredients on either side of the foil, dull or shiny. If you’re using a nonstick product, use the dull side.