Loaded potato skins with speedy baked beans

• baking potatoes↗2

  (about 250g each)

• rapeseed oil↗drizzle of

  drizzle of

• mature cheddar↗50g g

  finely grated

• spring onions↗2

  white parts finely chopped (save the greens for another recipe)

• rapeseed oil↗½ tsp tsp
• garlic cloves↗2

  finely grated

• tomato purée↗2 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• smoked paprika↗1 tsp tsp
• cannellini beans↗400g can g

  400g can

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Rub the potatoes with a small drop of the oil, then put on a baking tray and bake for 50 mins until almost tender. Toss the cheese and onion together and set aside.

2. 2

   Meanwhile, make the beans. Heat the rest of the oil in a small non-stick pan and fry the garlic over a low heat for about a minute, stirring to soften. Add the tomato purée, vinegar and paprika, and cook, stirring, for about a minute more. Tip in the beans and the liquid from the can. Cook for a few minutes so the beans are coated in the sauce, then turn off the heat. Set aside until the potatoes are ready.

3. 3

   After the potatoes have had their 50 mins, remove from the oven and halve lengthways. Carefully scoop out the middles using a teaspoon to create a shell, with an even layer of potato all the way round. Don’t take out too much, just about 50g from each potato (see tip below for how to use up). Pile on the cheese and onion, then return to the oven for 15 mins until golden. To serve, gently reheat the beans and spoon on top of the cheesy potato skins.