Written by Lydia in Gluten Free

My sister Faye came to stay with me last week and these are what I cooked for one of our evening meals. They are gluten free and vegetarian and are also a great way to use up leftovers! The recipe is very easily adaptable so you can make them your own, you could even just incorporate your left over chilli con carne with the potato instead.


Serves 6

6 large baking potatoes
1/2 can baked beans
1/2 can kidney beans
1 onion, finely chopped
1 green chilli, finely chopped
1 clove garlic, finely chopped
8 sundried tomatoes, chopped
1 tsp chilli powder
1 tbsp smoked paprika
Salt and pepper to season

For the topping:

Soured Cream
Grated Monterey  Jack cheese (or you could use Cheddar)
Guacamole (to make your own guacamole, my favourite recipe is from ‘Leith’s How to Cook’ cookbook.


1. Pre-heat your oven to 200°C. Prick your baking potatoes with a fork and then place them in the oven to cook for around one and a half hours.

2. Meanwhile, sweat the onion and garlic in some olive oil in a pan. Add in the chilli, chilli powder and paprika and cook for a further 2 minutes. Add in the beans and sundried tomatoes and cook for a further 3-4 minutes. Take off the heat and set to one side.

3. Once the potatoes are cooked, cut them in half and scrape out all of the potato insides into a bowl and place the empty skin halves in a tray.

4. Transfer the pan ingredients into the potato insides and mix well.  Season to taste and add some more paprika and/or chilli if you desire.

5. Pile the potato mix back into the potato skins and transfer back into the oven and cook for around half an hour or until the potato mix is golden and slightly catching on the top.

6. Take out of the oven and to serve add grated cheese, guacamole and soured cream on top.


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