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Cheesy bean potatoes

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

  • Prep: 30 mins
    Cook: 1 hrs 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 434
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 4
  • Protein 17
  • Fat 26
  • Fibre 0
  • Salt 1.58

Nutrition per serving

  • Calories 434
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 4
  • Protein 17
  • Fat 26
  • Fibre 0
  • Salt 1.58

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

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').

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