Ingredients
Scale
- 4 large russet potatoes 14 oz each
- 1 tablespoon avocado oil 15ml
- 1 tablespoon fine sea salt 15g, for the potato skins
- 2 tablespoons salted butter 28g, divided
- fine sea salt to taste
- ground black pepper to taste
- 1 (13.7oz.) can heinz baked beans in tomatoes 390g
- 1½ cups shredded white cheddar cheese 170g, divided
- fresh chives finely chopped, for garnish
Instructions
- Preheat the oven to 400°F (205°C). Scrub the russet potatoes thoroughly and ensure they are dried completely.
- Place a baking sheet on the lower oven rack to catch drips or salt.
- Pierce each potato several times with a fork. Coat with avocado oil and rub the skins with fine sea salt.
- Place the potatoes on the center oven rack and bake for 1 hour 10 minutes to 1 hour 25 minutes until the skins are crisp and centers are soft when pressed.
- Warm the baked beans in a small saucepan over medium-low heat for 4 to 5 minutes, stirring occasionally.
- Cut a cross into the top of each potato, making one slit lengthwise and one slit across the center. Press the sides inward to open.
- Add 1/2 tablespoon of butter to each potato, seasoning the insides with salt and pepper. Fluff the centers with a fork.
- Top each potato with shredded white cheddar cheese, then spoon the hot baked beans over. Finish with the remaining cheese.
- Garnish with fresh chives and additional salt and pepper. Serve immediately while the skins remain crisp.
Notes
For extra flavor, try adding sour cream or your favorite hot sauce after baking.
Make sure to pierce the potatoes well to prevent them from bursting while baking.
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 930mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.