Vegetable-stuffed potato skins

Baked potatoes filled with vegetables, beans and a little cheese.

Before you start

Serves 4. Contains milk if cheese is used. Do not leave baked potatoes cooling at room temperature in foil.

Ingredients

• 4 medium baking potatoes
• 1 tablespoon oil
• 150 g cooked mixed vegetables
• 1 can (400 g) beans, drained
• 80 g grated cheese
• 2 scallions, sliced
• Black pepper

Method

1. Heat oven to 200°C/400°F. Scrub potatoes, prick several times and bake until very tender, usually 50–75 minutes.
2. Halve carefully and scoop some potato into a bowl, leaving a sturdy shell.
3. Mash scooped potato with oil and fold in vegetables, beans, scallions and half the cheese.
4. Refill skins, scatter remaining cheese and bake about 15–20 minutes until filling reaches 165°F/74°C.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance