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Photo of Smokey beans and mince baked potatoes by WW

Smokey beans and mince baked potatoes

Total Time
1 hr 20 min
20 min
1 hr
Create a smokey tasty topping for the good old fashioned jacket potato.


Olive oil

2 tsp

Sebago potato

4 medium

Brown onion

1 medium, finely chopped

Shortcut bacon

100 g, thinly sliced


1 clove(s), crushed

Lean beef mince, raw

300 g

Ground paprika

1 tsp, smoked

Canned diced tomatoes

400 g


20 g, (1 Tbs)


1 tbs, red wine

Canned cannellini beans, rinsed, drained

240 g, (1 x 400g can)

Light sour cream

2 tbs

Fresh chives

2 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a large baking dish and lightly spray with oil. Roast for 1 hour or until tender
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add mince and cook, breaking up lumps, for 3–5 minutes or until browned.
  3. Stir in paprika, diced tomatoes, treacle, vinegar, beans and ¼ cup (60ml) cold water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
  4. Cut a deep cross in the top of each potato and place on serving plates. Gently squeeze base to open. Top each potato with mince mixture, sour cream and chopped tomato. Sprinkle with chives and freshly ground black pepper to serve.


The smokey beans and mince mixture can be frozen in an airtight container for up to 3 months.