Home
Recipes
Loaded potato skins with speedy baked beans

Two servings of loaded potato skins with speedy baked beans

Loaded potato skins with speedy baked beans

Name: Loaded potato skins with speedy baked beans
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 2 baking potatoes (about 250g each); drizzle of rapeseed oil; 50g mature cheddar finely grated; 2 spring onions white parts finely chopped (save the greens for another recipe); ½ tsp rapeseed oil; 2 garlic cloves finely grated; 2 tbsp tomato purée; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 400g can cannellini beans

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 1 hr and 5 mins

A star rating of 4.8 out of 5.4 ratingsRate

loading...

Think cheesy potato skins topped with baked beans doesn’t sound healthy? They can be, and here we show how. You’ll want to cook these beans again and again

Gluten-free

Healthy

High-fibre

Low calorie

Low fat

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Healthy apple crunch

A star rating of 3.4 out of 5.6 ratings

Healthy bolognese

A star rating of 4.5 out of 5.53 ratings

Healthy chicken burritos

A star rating of 3.9 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

2 baking potatoes

(about 250g each)
drizzle of rapeseed oil
50g mature cheddar

finely grated
2 spring onions

white parts finely chopped (save the greens for another recipe)

For the beans

½ tsp rapeseed oil
2 garlic cloves

finely grated
2 tbsp tomato purée
1 tbsp balsamic vinegar
1 tsp smoked paprika
400g can cannellini beans

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal414
fat10g
saturates5g
carbs54g
sugars8g
fibre13g

high
protein20g
salt1g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Rub the potatoes with a small drop of the oil, then put on a baking tray and bake for 50 mins until almost tender. Toss the cheese and onion together and set aside.
step 2

Meanwhile, make the beans. Heat the rest of the oil in a small non-stick pan and fry the garlic over a low heat for about a minute, stirring to soften. Add the tomato purée, vinegar and paprika, and cook, stirring, for about a minute more. Tip in the beans and the liquid from the can. Cook for a few minutes so the beans are coated in the sauce, then turn off the heat. Set aside until the potatoes are ready.
step 3

After the potatoes have had their 50 mins, remove from the oven and halve lengthways. Carefully scoop out the middles using a teaspoon to create a shell, with an even layer of potato all the way round. Don’t take out too much, just about 50g from each potato (see tip below for how to use up). Pile on the cheese and onion, then return to the oven for 15 mins until golden. To serve, gently reheat the beans and spoon on top of the cheesy potato skins.

Recipe tip

Use it, don’t lose it: You don’t have to waste the scooped out potato. Add it to soups, veg dishes and curries, or turn it into a thin Spanish-style omelette for one along with garlic and beaten eggs.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now