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Photo of Cheesy baked potatoes by WW

Cheesy baked potatoes

6
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Baked potato shells filled with a garlic-infused mashed bean and potato mixture and topped with grated cheese and chives

Ingredients

Potato(es)

4 medium

Extra light cheddar cheese

¾ cup(s), grated, (90g), grated

Canned cannellini beans, rinsed, drained

150 g

Garlic

½ clove(s), crushed

Skim milk

¼ cup(s), (60ml)

Fresh chives

2 tsp, chopped

Tomato chutney

80 g

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Prick potatoes with a fork or small, sharp knife, then microwave on moderately high (80%) for 18–20 minutes or until tender when pierced with a skewer. Alternatively, bake in oven for 1 hour.
  2. Reserve 2 tablespoons Bega So Extra Light Tasty Grated Cheese. Mash beans with a fork in a medium bowl. Cut a 1cm-slice off tops of each potato. Using a teaspoon, scoop potato flesh into bowl with mashed beans, leaving a 1cm shell around potato.
  3. Add garlic, milk and remaining Bega So Extra Light Tasty Grated Cheese to potato mixture, mashing with a fork. Season with salt and freshly ground black pepper to taste, then spoon mixture into potato shells, piling surplus on top. Place potatoes on a baking tray. Sprinkle with reserved cheese and bake for 15–20 minutes or until filling is hot and cheese is melted and golden. Sprinkle potatoes with chives and serve immediately with chutney and salad.

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