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Cheesy bean potatoes

Cheesy bean potatoes

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A star rating of 4.8 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

  • Freezable (Can be frozen once cooked)
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal434
fat26g
saturates16g
carbs35g
sugars4g
fibre0g
protein17g
salt1.58g
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Ingredients

Method

  • STEP 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.

  • STEP 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').

Goes well with

Recipe from Good Food magazine, November 2008

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Overall rating

A star rating of 4.8 out of 5.21 ratings
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