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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
