Cheesy Baked Bean Potatoes

Serves: 4Baked Bean potatoesCROP

Prep: 5 minutes

Cook: 50 minutes


4 medium desiree or low-GI potatoes
1 x 420g can baked beans
½ cup frozen corn kernels
½ cup frozen green peas
40g grated tasty cheese
Green salad, to serve


  1. Preheat oven to 220°C fan forced. Halve potatoes lengthways and place on a baking tray, cut-side up. Bake potatoes for 40 minutes or until soft enough to scoop out centre.
  2. Combine baked beans, corn and peas in a bowl. Scoop a little of the potato out of the centre of each half, chop and add to the baked bean mix.
  3. Overfill each potato with mixture and top with cheese. Place under a hot grill for 10 minutes or until mixture has warmed through and cheese has melted and started to brown. Serve warm.

General Tips:

  • Try half mashed baked beans and half mashed sweet potato for a low-GI topping on your next shepherd’s or cottage pie.


  • Make ahead and reheat to serve.
  • Wrap leftovers individually in foil and freeze. Can then be reheated in the oven for a quick snack.
  • To lower sodium, try no added salt canned varieties.