Cheesy potato skins topped with baked beans don’t sound healthy, but we’ve just proven they can be
recipe SARA BUENFELD photograph LIAM DESBOIS
healthy diet plan
Loaded potato skins with speedy baked beans
You’ll want to cook these beans again and again. Not only are they easy to make, they also pack in two of your five-a-day.
SERVES 2 PREP 10 mins COOK 1 hr 5 mins EASY V
2 baking potatoes (about 250g each)
drizzle of rapeseed oil
50g mature cheddar, finely grated
2 spring onions, white parts finely chopped (save the greens for another recipe)
For the beans
½ tsp rapeseed oil
2 garlic cloves, finely grated
2 tbsp tomato purée
1 tbsp balsamic vinegar
1 tsp smoked paprika
400g can cannellini beans
1 Heat the oven to 220C/200C fan/gas 7. Rub the potatoes with a small drop of the oil, then put on a baking tray and bake for 50 mins until almost tender. Toss the cheese and onion together and set aside.
2 Meanwhile, make the beans. Heat the rest of the oil in a small non-stick pan and fry the garlic over a low heat for about a minute, stirring to soften. Add the tomato purée, vinegar and paprika, and cook, stirring, for about a minute more. Tip in the beans and the liquid from the can. Cook for a few minutes so the beans are coated in the sauce, then turn off the heat. Set aside until the potatoes are ready.
