Twice Baked Bean Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• White beans

  Mature seeds, canned

  1 cup or 262g

• 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. Heat the oven to 425° F. Scrub and dry the potatoes, pierce a few times with a fork, then place on a foil-lined baking sheet. Bake until fork-tender, about 45 minutes. Let cool just until safe to handle.
2. Reduce the oven to 375° F and line a small rimmed baking pan with parchment.
3. Halve each potato lengthwise and carefully scoop out the flesh, leaving about a 1/4-inch shell intact.
4. In a blender or food processor, puree the scooped potato flesh with the white beans, milk, garlic powder, and 1/8 teaspoon salt until smooth. If needed, add milk 1 tablespoon at a time to loosen.
5. Transfer to a bowl and gently fold in the onion and red bell pepper.
6. Spoon or pipe the mixture back into the potato shells and arrange on the prepared pan.
7. Sprinkle evenly with paprika and Italian seasoning, then add a light pinch of salt and black pepper to taste.
8. Tent the pan with foil and bake for 40 minutes. Uncover and bake 15 to 20 minutes more, until the tops are golden and lightly crisp. Rest 5 to 7 minutes before serving.