Cheesy Bean Stuffed Baked Potatoes Recipe

Introduction

Cheesy bean potatoes are a comforting, hearty dish perfect for a satisfying meal. Crispy baked potato skins are filled with a creamy, cheesy mixture of potato, kidney beans, and spring onions, then baked until golden. It’s a delicious way to enjoy a meat-free dinner or a tasty side dish.

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

Instructions

1. Step 1: Heat the oven to 200°C (fan 220°C, gas mark 7). Lightly oil and season the potatoes, then bake them for 1 hour until a knife slides in easily and the skins are crispy. Allow them to cool for 10 minutes.
2. Step 2: Cut the potatoes in half lengthways and carefully scoop out the cooked potato into a bowl, leaving a thin layer inside the skins so they hold their shape.
3. Step 3: Mash the scooped potato with the butter, English mustard, and seasoning to taste. Stir in the chopped spring onions, 175g of grated cheddar, and the drained kidney beans until well combined.
4. Step 4: Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle the remaining 85g of cheddar on top.
5. Step 5: Bake the filled potatoes for 30 to 40 minutes until the cheese is golden and bubbly. Serve warm.

Tips & Variations

• For a smoky twist, add a pinch of smoked paprika or swap kidney beans for black beans.
• These can be prepared a day ahead and kept chilled before baking.
• Add cooked bacon or chorizo for a non-vegetarian boost.
• Use different cheeses like mozzarella or gruyere for a unique flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through to keep the skins crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of kidney beans?

Yes, black beans, cannellini beans, or chickpeas can be used as alternatives and will work well in this recipe.

Can this dish be made vegan?

To make this vegan, substitute butter with a plant-based spread and use dairy-free cheese. Ensure the mustard used is also vegan-friendly.

Cheesy Bean Stuffed Baked Potatoes Recipe

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★★★★★

4.6 from 113 reviews

• Author: Jake
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

These Cheesy Bean Potatoes are a comforting and hearty dish featuring baked potato skins filled with a flavorful mash of potato, butter, mustard, spring onions, cheddar cheese, and red kidney beans. Perfect as a satisfying vegetarian main or side, they are crispy on the outside and creamy inside with a golden cheesy topping.

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Ingredients

Scale 1x2x3x

Potatoes

• 6 large baking potatoes

Filling

• 85g butter
• 1 tbsp English mustard
• 6 large spring onions, finely chopped
• 175g mature cheddar cheese, grated
• 2 x 300g cans red kidney beans, drained

Topping

• 85g mature cheddar cheese, grated (for sprinkling)

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Instructions

1. Bake the potatoes: Preheat the oven to 200°C (fan 220°C)/gas mark 7. Lightly oil and season the baking potatoes, then place them on a baking tray. Bake for 1 hour or until a knife slides in easily and the skins are crispy. Remove from the oven and allow to cool for 10 minutes.
2. Prepare the filling: After cooling, cut the potatoes in half lengthways. Carefully scoop out the cooked potato flesh into a bowl, leaving a thin layer of potato inside the skins so they hold their shape. Mash the scooped potato with the butter, English mustard, and some seasoning until smooth.
3. Mix the filling: Stir the finely chopped spring onions, 175g of grated mature cheddar, and drained red kidney beans into the mashed potato until evenly combined.
4. Stuff the potato skins: Spoon the potato mixture back into the hollowed potato skins, piling it up generously. Sprinkle the remaining 85g of grated mature cheddar evenly over the filled potatoes.
5. Bake to finish: Place the stuffed potatoes back into the oven and bake for 30-40 minutes until the cheese topping is melted and golden brown. Serve hot, optionally alongside sausages and salad for a complete meal.

Notes

• You can prepare the stuffed potatoes up to the point of adding the cheese topping a day ahead and keep them chilled in the fridge until ready to bake.
• Make sure to leave a thin layer of potato inside the skins when scooping out to maintain the structural integrity during baking.
• Feel free to adjust the amount of mustard to suit your taste preferences.
• For a vegan variation, substitute butter and cheddar with plant-based alternatives.

• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: British

Keywords: cheesy potatoes, stuffed potatoes, baked potatoes, kidney bean recipes, vegetarian dinner, comfort food