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Vegetarian

Baked potatoes with tomato beans and cheddar

Baked potatoes with tomato beans and cheddar feed 4 people, take 1h15, rate as very easy, and cost €1.70 per person. The trick is baking the potato long enough for a light, fluffy center, while the tomato bean sauce reduces so it clings to the potato instead of making the skin soggy.

Tonight we're doing it like the British pub, a big baked potato loaded with beans in tomato sauce and melted cheddar, the ultimate comfort food.

Baked potatoes with tomato beans and cheddar
Total time
1 h 15
Difficulty
Very easy
Cost per person
€1.70
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is the kind of dish that sounds plain on paper and still wins everyone over at the table. A big potato with crackly skin, a hot center that gives way under your fork, tomato beans lightly spiced with paprika, and cheddar melting into a golden crust on top. It's simple, it's filling, and it warms you up without any real effort on a fall or winter night.

It's also a great weeknight dinner when nobody wants to fuss over something complicated. Kids love splitting open their own potato and piling on their own toppings, and adults get that same cozy feeling as a British pub classic. Just set the butter, beans, and cheddar on the table and let everyone build their potato their way.

The ingredients

4 people

Fruits and vegetables

  • Large baking potatoes 4
  • Scallions 2

Pantry

  • Canned white beans in tomato sauce 2 can
  • Vegetable oiloften in the pantry 1 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded cheddar 150 g
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Wash the potatoes, prick them with a fork, and rub them with oil and salt.

    Choose starchy potatoes like Russet or Idaho, they give a light, fluffy center.

  2. Bake at 200°C until the skin is crispy and the inside is tender. 1 h

    They're done when a knife tip slides in without resistance.

  3. Heat the tomato beans in a saucepan with the paprika and some pepper. 8 min

    Let them reduce a bit so the sauce thickens and doesn't run off the potato.

  4. Cut each potato open in a cross, add a knob of butter, and lightly mash the flesh with a fork.

    Press the bottom of the potato so it opens up like a flower.

  5. Top with beans and cheddar, return to the oven for 5 minutes to melt the cheese, then sprinkle with scallions. 5 min

    Finish under the broiler, the cheese forms a nice golden crust.

Our tips to get it right

  • Pick potatoes of the same size so they all finish baking at once.
  • If you're short on time, microwave the potatoes for 5 minutes before baking them, they'll finish cooking faster in the oven.
  • Keep the oven on while you prep the beans, so the potato stays hot right up until you serve it.

The variations

  • Swap the cheddar for Gruyère or mozzarella for a milder flavor.
  • Top with a fried egg at the end of cooking to turn this into a heartier, protein packed meal.
  • For kids in a hurry, cut the potato in half lengthwise instead of cutting a cross, it cools faster and is easy to eat with a spoon.

What to serve it with

  • A green salad with lemon dressing
  • Seasonal raw vegetables
  • A hot cup of black tea

Storage

Loaded potatoes keep for 2 days in the fridge in a sealed container. Reheat the whole potato in the oven for 10 minutes rather than the microwave to keep the skin crispy. Freezing isn't recommended, the cheddar and beans change texture once thawed.

Questions about this dish

Can you prep the potatoes ahead of time?

Yes, you can bake the potatoes in the morning and leave them at room temperature. Just reheat them in the oven for 10 minutes before topping with beans and cheddar.

Can you use a different type of bean?

You can use red kidney beans in tomato sauce if you don't have white beans on hand. The flavor shifts slightly but the texture stays close.

How do you know when the potato is fully baked?

Insert a knife tip into the center, it should slide in without resistance. The skin should also feel firm and slightly crisp to the touch.

Why prick the potato before baking?

Pricking the skin lets steam escape while it bakes. Without it, the potato could burst in the oven.

How long does it take to make baked potatoes with tomato beans and melted cheddar?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in baked potatoes with tomato beans and melted cheddar?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked potatoes with tomato beans and melted cheddar cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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