Twice Baked Bean Potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  3 potato large or 1.11kg

• White beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 179g

• Lowfat milk

  Fluid, 1% 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 degrees F. Place potatoes on a foil lined baking sheet. Bake for about 45 minutes, until fork tender. Remove from oven and let cool slightly.
2. Reduce oven temperature to 375 degrees F and line a small, rimmed baking pan with unbleached parchment paper.
3. Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about ¼-inch of the potato skin and pulp intact.
4. Put the potato pulp, white beans, milk, garlic powder, and ⅛ teaspoon salt in a blender or food processor and process until smooth. If the mixture is still lumpy, add more milk, 1 tablespoon at a time, to achieve a smooth consistency.
5. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper.
6. Using a large spoon or piping bag, spoon or pipe one-sixth of the potato mixture into each potato skin. 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 15 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes before servings. Enjoy!
9. Recipe inspired by: http://www.godairyfree.org/recipes/vegan-twice-baked-potatoes