Baked potatoes with beans & cheese
Soft baked potato halves topped with hot baked beans and melting cheddar. Three familiar ingredients for an easy, comforting lunch or dinner.
At a glance
Vegetarian · 10 minutes active preparation · 65 minutes total · meal
Method range: 2–2 servings.
Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 2032 kJ
- Protein
- 23.5 g
- Carbs
- 61.9 g
- Fat
- 10.7 g
- Iron
- 3.5 mg
- Calcium
- 318.9 mg
- Folate
- 154.8 µg
- Vitamin C
- 52.5 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Pale-skinned potatoes, peeled raw weight600 g
- Canned baked beans in tomato sauce, including sauce420 g
- Cheddar cheese made with vegetarian rennet60 g
Method
- Heat the oven to 200°C fan. Peel the potatoes and cut into even halves about 4–5 cm thick; the listed 600 g is the peeled weight. Put in a small baking dish with 60 ml water and cover tightly with a lid or foil.
- Bake for 40–55 minutes, until a knife slips through the centre easily. The covered dish keeps these oil-free potatoes soft rather than crisp. If the dish dries out before the potatoes are tender, add a small splash of water and cover again.
- When the potatoes are nearly ready, warm the baked beans with their tomato sauce in a saucepan over medium-low heat, stirring, until hot throughout. Grate the cheese.
- Divide the potatoes between two plates and lightly break up their centres with a fork. Spoon half the hot beans over each and finish with half the cheese; let the cheese soften in the heat before serving.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 2032 kJCooking estimate incomplete | — | |
| 23.5 gCooking estimate incomplete | — | |
| 10.7 gCooking estimate incomplete | — | |
| 13.4 gCooking estimate incomplete | 54%AI · reported contribution only | |
| 61.9 gCooking estimate incomplete | — | |
| 319 mgCooking estimate incomplete | 32%RDI · reported contribution only | |
| 11 µgCooking estimate incomplete | 7%RDI · reported contribution only | |
| 3.5 mgCooking estimate incomplete | 19%RDI · reported contribution only | |
| 0.51 µgCooking estimate incomplete | 21%RDI · reported contribution only | |
| 155 µgCooking estimate incomplete | 39%RDI · reported contribution only | |
| 52.5 mgCooking estimate incomplete | 117%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Independently developed and editorially reviewed; not kitchen-tested. Timings are estimates; use stated doneness cues. Original batch size reviewed. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics everyday basics · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed; not kitchen-tested. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing AFCD records. Bread is weighed before toasting, pasta dry, and cooked egg/chicken at cooked edible weight. All listed oil, butter, sauce and salt count; unmeasured cooking losses and residue are not deducted. Unknown nutrient data remain unknown. Use vegetarian baked beans and vegetarian-rennet cheddar for the stated diet. Cooking water has no energy and is not included as a weighed food; final cooked potato yield is not measured.
- Pale-skinned potatoes, peeled raw weight: Whole-recipe edible weight.
- Canned baked beans in tomato sauce, including sauce: Whole-recipe edible weight.
- Cheddar cheese made with vegetarian rennet: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Pale-skinned potatoes, peeled raw weight: Potato, pale skin, peeled, raw
- Canned baked beans in tomato sauce, including sauce: Baked beans, canned in tomato sauce
- Cheddar cheese made with vegetarian rennet: Cheese, cheddar, natural, regular fat