CentMenu / Dinner · Lunch
Baked potatoes with beans and cheese
Fluffy baked potatoes with simple toppings let everyone build their own dinner.
VegetarianNo gluten ingredients
Ingredients
4 servings · US + metric
- 3.09 lb (1.4 kg) potatoes
- 1.06 lb (480 g) cooked white beans
- 10.58 oz (300 g) passata
- 3.53 oz (100 g) cheddar
- 5.64 oz (160 g) plain yogurt
- 2 spring onions
- 1 tsp (2 g) smoked paprika
- ½ tsp (3 g) salt
Let’s cook
Heat the oven to 425 °F (220 °C); scrub 3.09 lb (1.4 kg) potatoes, prick with a fork and bake on a sheet pan for 50–60 minutes, until soft all the way through.
Meanwhile, drain and rinse 1.06 lb (480 g) cooked white beans; combine with 10.58 oz (300 g) passata, 1 tsp (2 g) smoked paprika and ½ tsp (3 g) salt in a saucepan and simmer over low heat for 10 minutes.
Grate 3.53 oz (100 g) cheddar and slice 2 spring onions; split the potatoes and let everyone add beans, cheese, 5.64 oz (160 g) plain yogurt and spring onion.