Healthy apple crunch
Try our healthy, sugar-free twist on apple crumble for dessert – the soya yogurt base is topped with stewed apples and crunchy cinnamon-oat clusters
Loaded potato skins with speedy baked beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 baking potatoes(about 250g each)
- drizzle of rapeseed oil
- 50g mature cheddarfinely grated
- 2 spring onionswhite parts finely chopped (save the greens for another recipe)
For the beans
- ½ tsp rapeseed oil
- 2 garlic clovesfinely grated
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 400g can cannellini beans
Nutrition: Per serving
- kcal414
- fat10g
- saturates5g
- carbs54g
- sugars8g
- fibre13ghigh
- protein20g
- salt1g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Rub the potatoes with a small drop of the oil, then put on a baking tray and bake for 50 mins until almost tender. Toss the cheese and onion together and set aside.
step 2
Meanwhile, make the beans. Heat the rest of the oil in a small non-stick pan and fry the garlic over a low heat for about a minute, stirring to soften. Add the tomato purée, vinegar and paprika, and cook, stirring, for about a minute more. Tip in the beans and the liquid from the can. Cook for a few minutes so the beans are coated in the sauce, then turn off the heat. Set aside until the potatoes are ready.
step 3
After the potatoes have had their 50 mins, remove from the oven and halve lengthways. Carefully scoop out the middles using a teaspoon to create a shell, with an even layer of potato all the way round. Don’t take out too much, just about 50g from each potato (see tip below for how to use up). Pile on the cheese and onion, then return to the oven for 15 mins until golden. To serve, gently reheat the beans and spoon on top of the cheesy potato skins.
