Ingredients
Scale
- 1 Large Baking Potato
- 1 cup Canned White Beans
- 2 tablespoons Tomato Paste
- 1/2 small Onion, finely chopped
- 1 Garlic Clove, minced
- 1 tablespoon Olive Oil
- 1/4 cup Vegetable Stock
- 1/2 teaspoon Paprika
- Salt and Pepper, to taste
- 1/2 cup Grated Cheddar Cheese
Instructions
- Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven.
- Scrub the potato clean, prick with a fork, rub with olive oil and salt, then bake on a tray for 50–60 minutes until the skin is crispy and the inside is fluffy.
- Meanwhile, heat olive oil in a saucepan. Sauté the onion for 5 minutes, then add garlic and cook 1 more minute.
- Stir in tomato paste, paprika, salt, and pepper. Add beans and vegetable stock. Simmer for 10–15 minutes until thickened.
- Once the potato is done, cut it open and fluff the inside with a fork.
- Spoon in the cheesy beans and top with grated cheddar. Let the heat melt the cheese.
- Serve immediately while hot and melty.
Notes
- Use russet or Maris Piper potatoes for fluffier texture.
- Simmer beans gently to avoid them breaking down.
- Freshly grated cheese melts smoother than pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking, Simmering
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 30mg
Keywords: jacket potato, cheesy beans, baked potato recipe, vegetarian comfort food, homemade baked beans