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Beany baked potatoes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate lunchtime with savory bean and ham stuffed baked potatoes - a sure hit with the whole family!
Ingredients:
  • 8 (60g each) chat potatoes
  • Olive oil cooking spray
  • 4.60 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1/2 small red capsicum, finely chopped
  • 50g shaved ham off the bone, finely chopped
  • 220g can salt-reduced baked beans
  • 125.00 ml grated reduced-fat tasty cheese
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare a baking tray by lining it with baking paper.
  • Using a fork, pierce potatoes all over. Arrange them on the edge of a microwave turntable. Microwave on HIGH for 4 minutes or until slightly tender. Place on a baking tray. Spray with oil and season generously with salt and pepper. Roast for 25-30 minutes until golden and fully tender. Let the potatoes cool for 5-10 minutes before handling.
  • Heat oil over medium-high heat in a frying pan. Sauté onion until softened, about 5 minutes. Add capsicum and ham, cook until capsicum is just tender, about 2 minutes. Stir in baked beans, bring to a boil, then remove from heat.
  • Make a cross-shaped cut on top of each potato using a small knife and gently press the base to open the top. Place them back on the tray. Spoon the bean mixture over the potatoes, sprinkle with cheese, and bake for 5 to 10 minutes until the cheese turns golden brown.
  • Allow the potatoes to cool before storing them in an airtight container in the fridge. Place 2 potatoes in each lunchbox.

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