Cheesy baked potatoes
5 - 7
PersonalPoints™ per serving
Baked potato shells filled with a garlic-infused mashed bean and potato mixture and topped with grated cheese and chives
Extra light cheddar cheese
¾ cup(s), grated, (90g), grated
Canned cannellini beans, rinsed, drained
½ clove(s), crushed
¼ cup(s), (60ml)
2 tsp, chopped
- 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.
- 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.
- 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.