Cheesy bean potatoes

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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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• Michelle

  12 February 2010

  Michelle rated this recipe

  

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• Ron Graves

  21 April 2010

  Ron Graves rated and commented on this recipe

  

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

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• Ron Graves

  21 April 2010

  Ron Graves commented on this recipe

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

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• Coco Loco

  14 June 2010

  Coco Loco rated and commented on this recipe

  

  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!

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• Clover

  13 August 2010

  Clover rated and commented on this recipe

  

  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?

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• Roxann

  04 November 2010

  Roxann rated and commented on this recipe

  

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

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• Scabs

  02 March 2011

  Scabs rated and commented on this recipe

  

  Great comfort food!

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• Sharon

  18 March 2011

  Sharon commented on this recipe

  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!

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• Sharon

  18 March 2011

  Sharon rated this recipe

  

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• thynk2much

  30 September 2011

  thynk2much rated and commented on this recipe

  

  I used pinto beans and these were amazing!

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• FionaEds

  29 December 2011

  FionaEds rated and commented on this recipe

  

  Very tasty made with the Sweet chilli sausages and went down a treat.

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• RosieT

  27 February 2012

  RosieT commented on this recipe

  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.

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• RosieT

  27 February 2012

  RosieT rated and commented on this recipe

  

  Whoops ... forgot to rate the recipe!

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• millyc

  21 September 2012

  millyc rated and commented on this recipe

  

  I made this for the first time last night and it was delicious!

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• stellababe

  31 October 2012

  stellababe rated and commented on this recipe

  

  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!

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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 - 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, sugar 4g, salt 1.58 g

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