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Baked potatoes with tomato butter beans recipe

15 ratings

Filling and full of flavour, this recipe for baked potatoes with tomato butter beans is a great way to introduce the kids to some new and exciting ingredients. See method

Serves 4
5 mins to prepare and 25 mins to cook
284 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
400g tin plum tomatoes
1 tbsp white wine vinegar
4 jacket potatoes
400g tin butter beans, drained and rinsed
200g baby spinach
50g reduced-fat salad cheese, crumbed
10g fresh parsley, finely chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1195kj
284kcal 14%
Fat
8g 11%
Saturates
2g 8%
Sugars
7g 8%
Salt
0.3g 5%

of the reference intake
Carbohydrate 44.2g Protein 11.9g Fibre 4.5g

Method

Heat 1 tbsp oil in a frying pan and fry the onion over a medium heat for 8 mins until soft. Stir in the garlic, fry for 1 min, then add the tomatoes, breaking them up with a spoon. Simmer for 10-15 mins over a medium-low heat until thickened. Season with the vinegar.
Meanwhile, pierce the potatoes all over with a knife and cook in the microwave for 10-15 mins on high, turning over halfway through cooking. Alternatively bake in a hot oven for 1hr 15 mins or until cooked through. Heat the grill to high.
Put the potatoes on a baking tray and brush with 1 tbsp oil. Grill for 3-4 mins each side until the skins are crisp. Stir the beans and spinach into the tomato sauce and cook for 5 mins until the spinach has wilted. Add a splash of water if it’s very dry.
Split the potatoes and spoon over the butter beans. Crumble over the salad cheese and scatter with parsley to serve.

See more Potato recipes

Freezing and defrosting guidelines

Freeze butterbean stew only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.