Jacket potatoes with cheesy beans
2
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A variation of nachos, this tasty dish is fun, creative, quick to make and most importantly, scrumptious!
Ingredients
97% fat-free cottage cheese
130 g, (2/3 Cup)
Potato(es)
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 Cheese, Tasty, 50% Less Fat, Grated
30 g, (1/4 Cup)
Oil spray
1 x 3 second spray(s)
Instructions
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.
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