Cheesy bean potatoes

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 200C/fan 220C/gas 7. Oil and season the potatoes, then bake for 1 hr until a knife slides in easily and the skins are crispy. Cool for 10 mins.
2. Halve the potatoes lengthways and scoop out the cooked potato into a bowl, leaving a thin layer behind so that the skins still hold their shape. Mash the potato with the butter, mustard and seasoning, then stir in the spring onions, 175g cheese and kidney beans. Pile the mixture into the potato skins and scatter with the remaining cheese. Can be made to this stage a day ahead and chilled. Bake for 30-40 mins until golden. Serve with the sausages and salad (see 'Goes well with').

PER SERVING

434 kcalories, protein 17g, carbohydrate 35g, fat 26 g, saturated fat 16g, fibre 0g, salt 1.58 g

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• Beth

  26 October 2008

  Beth rated this recipe

  

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• sara

  20 January 2009

  sara rated and commented on this recipe

  

  This was GORGEOUS. As a veggie I can end up feeling like my meals are missing something substatial but this tasted lovely and filled me up good and proper on a cold winters evening-but be generous with the cheese and butter!

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• Sharon a

  23 July 2009

  Sharon a commented on this recipe

  Totally yummy

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• shaz

  04 November 2009

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• gemz84

  21 November 2009

  gemz84 rated and commented on this recipe

  

  this were nice but found the mustard a bit overpowering and the kids didnt like the kidney beans. apart from that though they were yum and will def make again with just a tea spoon of mustard and leave it at cheese and onion.

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Ingredients

• 6 large baking potatoes
• 85g butter
• 1 tbsp English mustard
• 6 large spring onions , finely chopped
• 175g mature cheddar , grated, plus 85g for sprinkling
• 2 x 300g cans red kidney beans , drained

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr min 1 hr 40 mins

Vegetarian

Can be frozen once cooked

Ingredients

• 6 large baking potatoes
• 85g butter
• 1 tbsp English mustard
• 6 large spring onions , finely chopped
• 175g mature cheddar , grated, plus 85g for sprinkling
• 2 x 300g cans red kidney beans , drained

PER SERVING

434 kcalories, protein 17g, carbohydrate 35g, fat 26 g, saturated fat 16g, fibre 0g, salt 1.58 g

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