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- Root vegetables
- Potato side dishes
- Mashed potato
Now this is an embarrassingly easy recipe, but it is my idea of my perfect comfort food. This dish I could just eat on its own, picking off the crusty burnt bits that have formed around the edge first and then diving in through fluffy buttery mash, before hitting the baked beans.
Northamptonshire, England, UK
75 people made this
- 1 to 2 (415g) tins baked beans
- 1 (400g) tub mashed potato, or leftover mash
- grated cheese
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Preheat the oven to 180 C / Gas 4.
- Tip the beans into an ovenproof dish of your choice, but make sure it comes up to at least half way.
- Mix the grated cheese into the mashed potato, and then spoon on top of the beans.
- Using a fork, just rough up the top of the mash so you get some nice crusty bits, and sprinkle with some more cheese.
- Bake until browned and piping hot, about 20 to 25 minutes.
You could also serve alongside sausages or fish fingers or whatever takes your fancy.
See it on my blog
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Cheesy Baked Bean and Sausage Potato Pie
1, #10 can Bush&rsquos Best ® Bean Pot Baked Beans
2 Tbsp Olive oil
1 each Yellow onion, chopped
2 Tbsp Thyme, fresh, leaves
2 lbs Turkey, sausage, crumbled, cooked
½ cup Worcestershire sauce
5 lbs Prepared mashed potatoes
8 oz. Cheddar cheese, reduced fat, shredded
Rally kids&rsquo appetites with a classic potato pie featuring a nutrient-rich surprise. A combination of Bush&rsquos Best ® Bean Pot Baked Beans and turkey sausage are piled high with cheesy potatoes.
Grease a 6-hole Texas muffin pan (¾-cup capacity).
Heat an oiled, medium non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally, for about 2 to 3 minutes, or until golden and crisp. Drain on absorbent kitchen paper.
Place beans in a bowl. Stir in bacon.
Meanwhile, microwave potato on High (100%) for 1 minute. Transfer to a bowl. Stir in cheese.
Cut two circles (14cm in diameter) from each pastry sheet. Line prepared pan holes with pastry. Divide bean mixture among cases (about 1/3 cup in each). Top evenly with potato mixture. Rough the tops with a fork.
Cook in a very hot oven (220C) for about 25 minutes, or until golden brown and pastry is crisp. Remove from oven. Stand in pan for 10 minutes before serving.
Loaded Baked Potato & Baked Bean Casserole
4 slices bacon, cut into ½-inch strips
2 tablespoons reserved bacon grease
6 medium red potatoes, cut into ½-inch cubes (about 6 cups)
1 medium onion, diced (about 1 cup)
1 ½ cups shredded cheddar cheese, divided
1 (13.6 ounce) box Pacific Organic Baked Beans with Pork
Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish.
In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.
Drain the bacon grease, reserving 2 tablespoons.
Add potatoes, salt, pepper, and garlic powder to the sauté pan with the bacon grease. Cook, stirring occasionally, for 10 minutes.
Add the onions, green pepper, and red pepper to the pan with the potatoes. Cook, stirring occasionally, for 10 minutes or until the potatoes are crispy and tender. Add salt and pepper to taste.
Transfer the potato mixture to your prepared casserole dish. Stir in reserved bacon and ½ cup shredded cheddar cheese.
Top with an even layer of baked beans and remaining shredded cheddar cheese.
Bake for 20-25 minutes or until the mixture is bubbly and the cheese is melted.
Disclosure: I was compensated to create a recipe for Pacific Foods. All opinions are my own.
Potato pie – the details,
To make the Cheesy Potato Pie is so easy that even a novice cook can master! First, you cook the potatoes in salted water. Once the potatoes are tender, add them to a food processor with all the ingredients, reserving some cheese for the topping. The pie is slowly baked, then topped with remaining cheese and baked until the cheesy topping is bubbling. If you don’t have a food processor, no worries, you can use a mixer.
This Low Carb Cheesy Potato Pie is light and fluffy and lightly flavoured with garlic. The cheeses used are ricotta keeping this savoury dish light and Gruyere for extra flavour. You can also use sharp cheddar. Both add the flavour needed to make this low-carb dish extra delicious! Whether you are entertaining or having a family dinner, this pie is always a pleaser.
What I love about this Cheesy Potato Pie recipe is, you can prepare it a day in advance and bake it the next day. This Cheesy Potato Pie makes a beautiful addition to your holiday table or when entertaining a large crowd. I often bring this savoury potato dish to a pot luck dinner.
Low carb side dish is a must on every occasion,
Potatoes are considered comfort food, but potatoes are usually off limits when following a low carb diet. Starchy vegetables such as potatoes offer ample nutrition and should be included in a well-balanced diet. Enjoying potatoes without worrying about the extra carbs is always a treat.
Le Creuset Stoneware Pie Dish, 9” buy here →
To keep this a vegetarian meal, serve the Cheesy Potato Pie as a main with a deluxe green bean salad or Mediterranean salad. However, this potato pie goes exceptionally well with Gluten-Free Southern Fried Chicken or Dates Apples and Sage Pork Chops
Southwestern Twice-Baked Potatoes
- Calories 307
- Fat 11.8 g (18.1%)
- Saturated 5.5 g (27.6%)
- Carbs 37.7 g (12.6%)
- Fiber 4.3 g (17.4%)
- Sugars 1.8 g
- Protein 13.9 g (27.8%)
- Sodium 401.6 mg (16.7%)
large russet potatoes (about 8 pounds)
small yellow onion, diced small
small red bell pepper, diced small
(13.5-ounce) can black beans, drained and rinsed
To serve: sour cream, chopped avocados, thinly-sliced scallions, minced cilantro, extra cheese
Heat the oven to 425°F and line a baking sheet with aluminum foil. Scrub the potatoes clean and prick all over with a fork. Rub them all over with olive oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet and bake until easily pierced with a fork, 50 to 60 minutes, turning the potatoes once or twice during cooking. Allow to cool enough to handle.
While the potatoes are cooking, prepare the filling. Warm a teaspoon of oil in a large skillet over medium heat. Add the ground beef and cook, breaking the meat into small crumbles, until the beef is thoroughly browned, 5 to 7 minutes. Transfer the cooked beef to a clean bowl.
Wipe the skillet clean and warm another teaspoon of oil. Add the onions and 1/2 teaspoon of salt, and cook until translucent and beginning to brown, about 10 minutes. Add the red peppers and cook until the peppers are softened, another 5 minutes. Add the corn and black beans, and cook until warmed through, another 2 minutes. Add the garlic, 2 teaspoons of chili powder, another 1/2 teaspoon of salt, and the cumin, and stir until fragrant, 30 seconds. Remove the pan from heat.
When the potatoes are cooked and have cooled just enough to handle, cut them in half and scoop out the insides, creating a hollowed-out shell about 1/4-inch thick. Arrange the shells in rows on the baking sheet.
Combine the potato insides and the sour cream in a large bowl. Mash until the sour cream is fully incorporated and the potatoes are creamy (add more sour cream for a richer filling). Fold in 1 cup of the cheese, followed by 5 cups of the filling. (You may have more filling than you need refrigerate or freeze any leftover filling for quick burrito fillings or egg scrambles.)
Divide the mashed potato filling evenly between the potato shells. Use the back of a soup spoon to really press the filling into the shells, then pile more on top. Divide the remaining cheese over the tops of the potatoes.
Bake an additional 10 to 15 minutes, until the cheese has melted and the potatoes are warm. Cool briefly, then serve with extra sour cream, cheese, scallions, or any other favorite toppings.
Vegetarian Tex-Mex Potatoes: These potatoes are plenty hearty even without the ground beef. If you're a vegetarian or lightening up your meat intake, just skip the beef and carry on with the recipe.
Make-Ahead Twice Baked Potatoes: Once you've filled the potatoes (but not topped with cheese), refrigerate any potatoes you will not eat right away. They will keep for up to 5 days. To serve, bake for 10 minutes, top with cheese, and bake for another 5 to 10 minutes until the cheese has melted.
Freezer Twice Baked Potatoes: Once you've filled the potatoes (but not topped with cheese), you can also wrap the potatoes in plastic wrap or foil, and freeze for up to 3 months. Thaw in the fridge for 24 hours before baking or wrap the frozen potato loosely in foil and bake until warm, then uncover, top with cheese, and finish baking.
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.
Mexican black bean stuffed potatoes
I seem to be on a bit of a Mexican kick lately &ndash burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes&hellip I just love it all! It&rsquos hard to go wrong with beans, cheese, veggies and a bit of spice.
This time I used my favourite Mexican-inspired flavours to stuff a humble spud.
I use potatoes all the time, but it&rsquos rare that they&rsquore allowed to be the star of the show. They&rsquore usually added to a meal as an afterthought &ndash a few roast potatoes on the side, maybe a bit of mash or a little jacket potato. But despite this, they usually end up being the best bit of the meal. &lsquoLeftover roast potatoes&rsquo is not a phrase that has ever been uttered in my house &ndash however many I make, they always disappear very quickly.
So it seems only fitting that one of my favourite ingredients be allowed to have the limelight for a change. Stick a bit of salad on the side, and these Mexican black bean stuffed potatoes can become a full meal.
These stuffed potatoes don&rsquot take long to make, especially if you start them off in the microwave to begin with. While the potatoes are softening, you can prepare the Mexican-style filling, which doesn&rsquot need any pre-cooking (I&rsquom not one for a lot of faff). Black beans, salsa, spices, spring onions and fresh coriander &ndash it&rsquos a classic combination and everything works so well together.
When you&rsquove hollowed out the cooked potatoes to make a bit of room for the stuffing, make sure you keep the flesh &ndash you definitely don&rsquot want to throw it away. Potato is a great source of fibre and potassium, so keep it for the next day (or just serve it on the side!). There are so many things you can do with leftover potato &ndash use it on top of a shepherd&rsquos pie, blend it into soup, throw it in a curry or stew&hellip the options are endless.
If you&rsquore a potato fan, there are plenty more potato recipes on the Love Potatoes website, and on the Potatoes: More Than Just A Bit On The Side Facebook page.
If you have any other bright ideas for serving up potatoes, let me know in the comments!
Cheesy Baked Bean Pasty Puffs Baked beans are a very useful store cupboard staple. They are delicious heated, straight from the tin, on buttered toast, and topped with egg and/or bacon, as well as being a staple baked potato filler. I also like to use them as a store cupboard ingredient, and jazz them up into a more exciting dish. Packed with protein containing pulses, a portion of baked beans also counts towards your five-a-day and is Vegetarian! Branston Baked Beans have recently been named by the respected Good Housekeeping Institute as the best bean, a fitting tribute just in time for their 10th birthday. Consumers agree with the GHI with 4 out of 5 of us preferring the taste of the Branston beans so they work perfectly in this baked bean pasty. I’ve paired a tin of Branston beans with one of my other staple ingredients, a sheet of ready made, ready rolled, puff pastry to make cheese & onion baked bean pasty puffs ideal for snacks and for elevenses. Ready made and rolled puff pastry will keep for a couple of weeks in the fridge, and is ideal for all manner of pasties or open tarts and pastries either sweet or savoury. If you are usually very pushed for time then make a double batch of the filling, freeze in silicone muffin tins and defrost in the microwave before making these pasty puffs. Older children can help spoon the beans onto the pastry and to seal the pasties. Do allow these to cool for a good few minutes before serving as when they are fresh from the oven the beans and the cheese inside are scaldingly hot. Mix up the fillings too, we like a simple mix of onion, beans, cheddar cheese for flavour and mozzarella for maximum gooey stretchy cheesiness, but I think ham, bacon and/or corn as well as some spices would all work well. Everyone will love this baked bean pasty. Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
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- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 garlic clove, crushed
- 250g/9oz beef mince
- 1 x 410g/14½oz tin baked beans
- 1 x 400g/14oz tin tomatoes
- 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine)
- 900g/2lb potatoes, chopped into equal size pieces
- 100ml/3½fl oz milk
- 50g/1¾oz butter
- salt and black pepper
Preheat the oven to 200C/400F/Gas 6.
Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes.
Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little.
Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much.
Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes.
Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste.
Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown.