Cheesy Baked Potato Boats with Beans & Corn
These loaded jacket potatoes are a quick and tasty way to enjoy a satisfying meal. Fluffy baked potatoes are filled with a cheesy mix of beans, sweetcorn, and spring onion, then baked until golden and bubbling. Add leftover chicken or tuna for extra protein and an easy, flavourful dinner.
Prep Time
10 min
Cook Time
1 hour (bake time)
Difficulty
2
Serving Size
Serves 4
Ingredients
- 4 Large baking potatoes
- 400g Tinned baked beans
- 150g Sweetcorn (drained)
- 100g Grated cheddar cheese
- 2 Spring onions (sliced)
- 1 tsp Olive oil
Method
Preheat the oven to 200°C. Prick the potatoes and rub with oil and a little salt. Bake for about 1 hour until fluffy.
Halve and scoop out some of the centre into a bowl.
Mix the potato flesh with beans, sweetcorn, half the cheese, and spring onion.
Fill the skins with the mix, top with the remaining cheese, and return to the oven for 10 minutes to melt and bubble.Chef’s Tips
- Add leftover chicken or tuna to the mix for extra protein.
- Serve with a side of steamed broccoli or salad.
Chef’s Tips
- Add leftover chicken or tuna to the mix for extra protein.
- Serve with a side of steamed broccoli or salad.
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Potato Boats with Beans & Corn
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