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Photo of Jacket potatoes with cheesy beans by WW

Jacket potatoes with cheesy beans

Total Time
35 min
5 min
30 min
A variation of nachos, this tasty dish is fun, creative, quick to make and most importantly, scrumptious!


97% fat-free cottage cheese

130 g, (2/3 Cup)


600 g, (4 x 150g potatoes), halved lengthways

Green shallot(s)

3 individual, sliced

Smoked paprika

1 tsp

Ground cumin

1 tsp

Dried chilli flakes

¼ tsp

Canned red kidney beans, rinsed, drained

1 can(s)

Extra light cheddar cheese

¼ cup(s), grated, (30g), grated

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

30 g, (1/4 Cup)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the potato, cut side up, around the edge of a large plate and sprinkle lightly with salt. Microwave on High (100%) for 5 minutes. Transfer to the prepared tray and bake for 25 minutes or until golden and cooked through.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook the shallot, paprika, cumin and chilli, stirring, for 2 minutes or until the shallot softens. Add the kidney beans and 2 tablespoons water and cook for 1 minute or until heated through. Season with salt and pepper.
  3. Divide the potato halves among serving plates and top with the cottage cheese, kidney bean mixture and grated cheese.