Name: Cheesy bean potatoes
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6
Cuisine: British
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; 2x 300g cans red kidney beans drained

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Cheesy bean potatoes

Cheesy bean potatoes

Sara Buenfeld

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr - 1 hr and 40 mins

A star rating of 4.8 out of 5.21 ratingsRate

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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

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Sweet chilli bangers

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Ingredients

Nutrition

Units:

MetricUS

6 large baking potatoes
85g butter
1 tbsp English mustard
6 large spring onions

finely chopped
175g mature cheddar

grated, plus 85g for sprinkling
2x 300g cans red kidney beans

drained

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Nutrition: per serving

kcal434
fat26g
saturates16g
carbs35g
sugars4g
fibre0g
protein17g
salt1.58g

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').

Recipe from Good Food magazine, November 2008

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A star rating of 4.8 out of 5.21 ratings

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