Bean & Cheese Stuffed Potato

1
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From Australian Better Homes and Gardens Diabetic Living September/October 2017."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (786.9 g)
  • Calories 690.6
  • Total Fat - 27.3 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 48.6 mg
  • Sodium - 1019.2 mg
  • Total Carbohydrate - 74.7 g
  • Dietary Fiber - 12.3 g
  • Sugars - 17.6 g
  • Protein - 40.3 g
  • Calcium - 409.3 mg
  • Iron - 5.7 mg
  • Vitamin C - 83.9 mg
  • Thiamin - 0.6 mg

Step 1

Using a fork, prick the potato all over and place on top of a piece of paper towel in the microwave and cook on high (100%) for 5 to6 minutes or until just tender and then wrap in foil to keep warm and set aside.

Step 2

Meanwhile, heat the oil in a small saucepan over medium-high heat and add bacon and two thirds of the spring onion and cook, stirring for 2 to3 minutes or until bacon is light golden brown.

Step 3

Add the beans, passata, water and Worcestershire sauce to the pan and cook, stirring occasionally, for 2 minutes.

Step 4

Remove foil from potato and place on a serving plate and cut a cross into the top of the potato and spoon bean mixture inside.

Step 5

Sprinkle cheese over the top and place in the microwave on High (100%) for 30 seconds.

Step 6

Top with yoghurt, pepper and remaining spring onion and serve the potato with salad on the side.

Tips & Variations


No special items needed.

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