4
35 mins
Baked Bean Potato Boats
- 2 medium brushed potatoes, washed and scrubbed
- 1 tablespoon olive oil
- 425g can SPC Baked Beans
- 125g chorizo, diced
- 2 tablespoons feta, crumbled
- 2 tablespoons parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Preheat oven 220°C
- Pierce the potatoes all over with a fork. Place on a microwave safe plate and cook on high in the microwave for 6-10 minutes (see tips). Remove and cool slightly
- Slice the cooled potatoes in half, scoop out the centres, keeping these leftovers for another use (see tips)
- Drizzle potato boats with a little oil and bake on a lined baking tray until flesh and skin starts to become crispy (allow 15-30 minutes)
- Meanwhile, warm the baked beans in a saucepan or in the microwave
- Heat a non-stick frypan over a medium high heat and fry chorizo until golden. Mix chorizo with the warmed beans and parsley
- Fill each potato with the bean mix, sprinkle with feta and top with remaining parsley. Season with salt and freshly cracked pepper
- Microwave tips: Cooking times may vary depending on the size of the potatoes. Turn over half way during the cooking process and cook until the potato feels just cooked and the skin is just starting to wrinkle
- Use leftover potato centres to make bubble & squeak fritters, or mashed potatoes
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