Loaded Cheese & Bean Potatoes

Crisp-skinned potatoes mashed with butter and topped with baked beans and melted vegetarian Cheddar.

TIME BREAKDOWN
Prep: 10 min
Cook: 60 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 large baking potatoes, about 300g each
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 2 tbsp butter
  • 1 x 400g tin baked beans
  • 150g vegetarian mature Cheddar cheese, grated
  • 1/2 tsp ground black pepper
  • 2 spring onions, sliced

Method

  1. Prick the potatoes all over with a fork, rub with the oil and salt and place in the air fryer.

  2. Cook at 190°C for 45 to 50 minutes, turning halfway, until the skins are crisp and the middles are soft when squeezed.

  3. Warm the baked beans in a small pan over a medium heat for 4 minutes.

  4. Cut a deep cross in the top of each potato, squeeze the sides to open it up and mash the flesh with the butter and pepper.

  5. Spoon over the beans and top with the cheese.

  6. Return the potatoes to the air fryer at 190°C for 4 to 5 minutes, until the cheese has melted and is bubbling.

  7. Scatter with the spring onions and serve.