Cheesy bean potatoes
Give baked potatoes a bit of oomph with this easily reheated side dish - great with sausages and salad
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
- 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.
- 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, sugar 4g, salt 1.58 g
Recipe from Good Food magazine, November 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/8001/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
An easy way to turn sausages into something special. Use the sweet, sticky sauce to marinate chicken drumsticks, too
44
ratings
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
Results 21-21
06 November 2012
cooks diary commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.