Name: Cheesy bean potatoes
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Cuisine: American
Ingredients: 6 item baking potatoes; 85 g butter; 1 tbsp English mustard; 6 item spring onions; 175 g mature cheddar; 600 g red kidney beans

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Cheesy bean potatoes

Cheesy bean potatoes

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

This meal provides a hearty side dish that complements protein sources, supporting muscle recovery and overall energy needs.

Source

Ingredients:

6
item
baking potatoes
85
g
butter
1
tbsp
English mustard
6
item
spring onions
175
g
mature cheddar
600
g
red kidney beans

Preparation Time: 30 minutes

Cooking Time: 100 minutes

Instructions:

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.

Nutrition	Per Serving 2135 g	Per 100g
Energy	3019.7 kcal	141 kcal
Protein	116.9 g	5.5 g
Fibre	60.6 g	2.8 g
Salt	2.8 g	0.1 g
Sugar	5.1 g	0.2 g
Carbohydrates	342.7 g	16.1 g
Fat	129.8 g	6.1 g

6
item
baking potatoes
85
g
butter
1
tbsp
English mustard
6
item
spring onions
175
g
mature cheddar
600
g
red kidney beans

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.