Cheesy Bean Potatoes Recipe

Introduction

Cheesy bean potatoes are a comforting and satisfying dish, perfect as a hearty side or a light main. Crispy baked potato skins are filled with a creamy, flavorful mixture of mashed potato, sharp cheddar, kidney beans, and spring onions, then baked until golden and bubbling.

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) or gas mark 7. Lightly oil and season the potatoes, then bake directly on the oven rack for 1 hour, until a knife slides in easily and the skins are crisp. Allow to cool for 10 minutes.
2. Step 2: Halve the potatoes lengthways and carefully scoop out the cooked potato into a bowl, leaving a thin layer inside the skins to keep 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 drained kidney beans until well combined.
4. Step 4: Spoon the mixture back into the potato skins, piling it up generously. Sprinkle the remaining 85g of cheddar over the top.
5. Step 5: Bake in the oven for 30–40 minutes until the cheese on top is melted and golden brown. Serve hot, with sausages and salad if desired.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the potato mixture.
• Use different types of beans like black beans or chickpeas for a tasty variation.
• This dish can be prepared up to the point of baking, chilled overnight, then baked fresh when ready to serve.
• Try mixing in some chopped fresh herbs such as parsley or chives for a fresh finish.

Storage

Store any leftover cheesy bean potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (fan 160°C) for 15–20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving to keep the skins crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of baking potatoes?

Yes, sweet potatoes work well and add a natural sweetness that pairs nicely with the cheddar and beans. Adjust cooking time as needed since sweet potatoes may bake faster.

Are these suitable for freezing?

These cheesy bean potatoes freeze well after baking. Cool completely, wrap individually, and freeze for up to 1 month. Reheat from frozen in the oven at 180°C until piping hot.

Cheesy Bean Potatoes Recipe

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★★★★★

4.8 from 143 reviews

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

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Description

Cheesy bean potatoes are a comforting and hearty dish featuring baked potato skins filled with a flavorful mash of butter, English mustard, spring onions, mature cheddar cheese, and red kidney beans. This recipe offers a perfect blend of creamy, cheesy, and savory flavors, ideal for a satisfying vegetarian meal.

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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, grated
• 2 x 300g cans red kidney beans, drained

Topping

• 85g mature cheddar, grated (for sprinkling)

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Instructions

1. Prepare the potatoes: Preheat your oven to 200°C (fan 220°C) or gas mark 7. Lightly oil and season the baking potatoes. Place them on a baking tray and bake in the oven for 1 hour, or until a knife slides in easily and the skins are crispy. Once baked, allow them to cool for 10 minutes.
2. Scoop the potato flesh: Carefully halve each potato lengthways. Using a spoon, scoop out the cooked potato into a mixing bowl, leaving a thin layer along the skin so the skins maintain their shape.
3. Make the filling: Mash the scooped potato with butter and English mustard. Season to taste. Then, gently fold in the finely chopped spring onions, 175g of grated mature cheddar, and the drained red kidney beans, mixing until combined.
4. Fill the potato skins: Generously pile the mashed potato mixture back into the hollowed potato skins. Evenly sprinkle the remaining 85g of grated cheddar cheese on top of each filled potato skin.
5. Bake until golden: Place the filled potatoes back into the oven and bake for 30 to 40 minutes until the cheese is melted and golden brown on top.
6. Serve: These cheesy bean potatoes pair wonderfully with sausages and a fresh salad.

Notes

• These potatoes can be prepared up to the point of filling and chilled in the fridge for a day before baking.
• To make the skins crisper, ensure to lightly oil them before the initial bake.
• For a spicier kick, add a pinch of chili flakes to the filling.
• Use mature cheddar for the best melt and flavor.
• Drain the beans well to avoid excess moisture in the filling.

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

Keywords: cheesy potatoes, baked potato skins, vegetarian main dish, kidney beans recipe, comfort food, cheesy bean potatoes