Baked Potatoes with Kidney Bean Filling

(Serves 4)


4 medium size baking potatoes

Olive oil

Sea salt

Kidney Bean Mixture:

15 oz can red kidney beans, drained

7 oz cream cheese 

2 tbsp chilli sauce

1 tsp ground cumin


Preheat oven to Gas Mark 6 or 400ºFahrenheit.

Score a cross on top of the potato and rub the top of the potato with olive oil. Place on a baking sheet and cook in the oven for about 45 – 60 minutes or until tender. Cut the potatoes open at the scored cross lines and season with salt, then fill with the kidney bean mixture. 

In the meantime, heat the kidney beans in a pan, add the cream cheese, chilli sauce and ground cumin and mix well.