Cheesy bean potatoes

Cheesy bean potatoes

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(16 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr - 1 hr, 40 mins

Skill level

Easy

Servings

Serves 6

Give baked potatoes a bit of oomph with this easily reheated side dish - great with sausages and salad

Nutrition and extra info

Additional info

  • Can be frozen once cooked
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
434
protein
17g
carbs
35g
fat
26g
saturates
16g
fibre
0g
sugar
4g
salt
1.58g

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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Method

  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').

Recipe from Good Food magazine, November 2008

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Comments

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alijanescott's picture

Really tasty, I use sweet corn rather than kidney beans.

pennymiller's picture

I don't fancy the kidney beans either,i will try it with other beans as others have suggested.

stellababe's picture
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Make at least twice a year and everyone loves them, including kids. I always use Kidney beans in chilli sauce and serve with the sweet chilli sausages, salad and coleslaw. Great for Bonfire night!

millyc's picture
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I made this for the first time last night and it was delicious!

rosietownend's picture
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Whoops ... forgot to rate the recipe!

rosietownend's picture
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Very easy to make - always on our weekly menu! I tend to cook it in two stages - in the morning I cook the potatoes and scoop out / mix / refill the shells. Then 30 mins before tea, I reheat / cook them through. Is also very easy to make 2 versions at the same time if kids want theirs without onions / mustard etc.

fionaeds's picture
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Very tasty made with the Sweet chilli sausages and went down a treat.

thynk2much's picture
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I used pinto beans and these were amazing!

lochandeas's picture
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I made these tonight and they were delicious! I did change the kidney beans to half kidney beans in chilli sauce and half butter beans and everyone thought that they were gorgeous!

scabs1's picture
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Great comfort food!

stella_m's picture
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These were delicious! A huge hit in our house - will definitely be making them again.

freakyogre's picture
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Really tasty! I cooked my potatoes in the microwave then put them in the oven for a bit to crisp the skin up. I made lots and froze them and have had one for dinner tonight. Very tasty indeed :) Any ideas what to do with leftover mixture?

rhianthomas1984's picture
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I used large potatoes and baked in the oven for 2 hours to get the skin really crispy and the result was a huge hit, will definately be making this again!

rongraves's picture
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For some reason I'm not being allowed to award more than 2 stars - so here's 2 more!

rongraves's picture
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Sounds good but, please, not kidney beans, they're vile. Try cannellini, pinto, or borlotti instead. Much better texture.

gemzhere's picture
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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.

brit1chick's picture

Totally yummy

tan_tan's picture
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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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