Cheesy bean potatoes

6 servings 600 kcal or less baked potatoes bonfire cheddar cheesy jackets halloween jacket potatoes kidney bean kidney beans over an hour potato potatoes stuffed jackets

N/A

Source

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

2x 300g cans red kidney beans , drained

Method

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 (see 'Goes well with').