Cheesy Baked Beans In Baked Potatoes Food

CHEESY BAKED BEANS

Steps:

• Preheat oven to 350°F. Mix beans and chicken. Spread half the bean mixture into 8-inch square baking dish; cover with 4 of the Singles. Repeat layers. Top with tomatoes.
• Mix bread crumbs and butter; sprinkle over tomatoes.
• Bake 20 min. or until heated through.

MEXICAN BEAN AND POTATO BAKE

Steps:

• Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
• Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
• Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

BAKED JACKET POTATO WITH BAKED BEANS AND CHEESE

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. You may like to smear with butter, sprinkle with salt and wrap in foil.
• Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot.
• Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.
• Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
• Sprinkle with salt and pepper to taste and serve!

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

CHEESY BAKED BEANS IN BAKED POTATOES

Steps:

• Preheat oven to 180°C.
• Line a baking tray with baking paper.
• Pierce potatoes in several places with a skewer.
• Arrange on turntable of microwave oven and cook on high for 12-14 minutes or until tender.
• Meanwhile in a small bowl combine salami, cheese and chives.
• Cut a small slice off base of each potato to allow them to sit flat.
• Using a teaspoon, scoop out about 1cm of potato centre.
• Chop excess potato and mix with salami mixture.
• Place potatoes on prepared tray and spoon an even amount of baked beans into each potato.
• Divide salami mixture between potatoes.
• Bake for 10-15 minutes until topping is crispy.

CHEESY BEAN POTATOES

Steps:

• 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').

CHEESY TWICE-BAKED SWEET POTATOES WITH BLACK BEANS AND AVOCADO

Steps:

• Preheat oven to 425°F.
• Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
• Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
• Add a few grinds of pepper.
• Transfer both baking sheets to oven.
• Bake pepitas until golden, 5 to 6 minutes.
• Remove from oven.
• Continue baking potatoes until very tender, 22 to 28 minutes more.
• Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
• Return potato skins to baking sheet. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
• Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
• Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine.
• Divide mixture among skins and top with remaining ½ cup cheese.
• Return to oven and broil until cheese is melted, 2 to 3 minutes.
• Top with avocado and pepitas.
• Top with avocado, chile peppers, and/or cilantro, as desired.
• Serve with lime wedges.

JACKET POTATOES WITH HOME-BAKED BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
• After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
• Split open the potatoes and spoon in the beans. Scatter with chives and serve.