Ingredients
-
4
-
100
-
1/4
-
1/4
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Bean Stuffed Potatoes, These potatoes are spicy, full of flavour and also quite good for you as they are packed with proteins If you feel like indulging a bit, add some sour cream on top or some shredded cheese , I made this for lunch using homemade beans, served with a salad for great meal Thanks for sharing the recipe I’ll be making this again when I have leftover vegetarian chili Thanks for posting the recipe , Great lunch for the DM and I which we thoroughly enjoyed used about 150 g of my recipe of recipe #226233 which meant it wasn’t vegetarian as it has bacon in it used 2 large potatoes which I microwaved for 8 minutes (making it super quick), also I didn’t mash up the bit I cut off but put it on the top to one side to form a cap which went nice and crispy Thank you Lalaloula for a great lunch, made for Went to Market UPDATE – made this again this afternoon for lunch for myself and used commercial baked beans which I spiced up with some hot chilli sauce and served with a simple tomatoe and cucumber salad Thanks once again Lalaloula
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Steps
|
1
Done
|
Wash Potatoes (do not Peel). Prick Several Times With a Fork. |
|
2
Done
|
Bake in the Pre Heated Oven at 180c/375f For 45-60 Minutes Until Potatoes Are Tender. |
|
3
Done
|
Let Cool a Bit. Cut Off a Slice of the Long Side of the Potatoes. Scrape Out Flesh, Leaving a Potato Boat, Which You Can Then Fill. |
|
4
Done
|
Combine Beans, 1 Tbs of the Bean Liquid, Oil and Spices in a Bowl. Add Potato Flesh (including the Slices You Cut Off). Mash. |
|
5
Done
|
Fill the Chunky Bean Mash Into the Potato Skins. Top With Cheese If Desired. |
|
6
Done
|
Return to the Oven and Bake For Another 15 Minutes. |
|
7
Done
|
Serve With a Dollop of Sour Cream on Top If You Like. |
