Twice Baked Bean Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• White beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 179g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Salt

  Table

  ⅛ tsp or 0.8g

• Onions

  Raw

  2 tbsp chopped or 20g

• Red bell pepper

  Sweet, raw

  2 tbsp or 19g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Italian Seasoning

  Shoppers Value

  ¼ tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425°F. Place potatoes on a foil-lined baking sheet and bake for about 45 minutes, until fork-tender. Remove from oven and let cool slightly.
2. Reduce oven temperature to 375°F and line a small, rimmed baking pan with unbleached parchment paper.
3. Slice each potato in half lengthwise. Carefully scoop out the pulp, leaving about ¼-inch of the potato skin and pulp intact.
4. In a blender or food processor, blend the potato pulp, white beans, milk, garlic powder, and ⅛ teaspoon salt until smooth. Add more milk, 1 tablespoon at a time, if needed for a smooth consistency.
5. Transfer the potato mixture to a medium bowl and gently stir in the onion and red bell pepper.
6. Using a large spoon or piping bag, fill each potato skin with the potato mixture. Place the potatoes on the prepared baking pan.
7. Sprinkle the tops of each potato with paprika, Italian seasoning, salt, and pepper to taste.
8. Tent the baking pan with foil and bake for 40 minutes. Uncover and bake for an additional 15 to 20 minutes, until the tops are crispy and golden. Cool for 5 to 7 minutes before serving.