Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Jacket potatoes with cheesy beans by WW

Jacket potatoes with cheesy beans

4
Points®
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like