Jacket Potato with Spicy Tomato Beans and Cheese
Nutrition per serving
| Calories | 826 kcal |
| Protein | 39.1 g |
| Carbs | 137.2 g |
| Fats | 16.7 g |
| Saturated Fat | 8.7 g |
| Monounsaturated Fat | 4.2 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 14.6 g |
| Fiber | 36.2 g |
| Sodium | 1,835 mg |
Ingredients
| Potatoes, white, flesh and skin | |
| Pinto beans, canned | |
| Chopped Tomatoes (canned) | |
| Paprika | |
| Chili Powder | |
| Baby Spinach | |
| Cheddar Cheese |
Preparation
1. Drain and rinse the beans.
1. Drain and rinse the beans.
2. Prick the potato several times with a fork or knife.
3. Pre-heat the oven to 200 C (390 F).
Cooking
1. Place the potato in the microwave for 8 minutes, then place on the top shelf of the oven to bake for 50 minutes.
1. Place the potato in the microwave for 8 minutes, then place on the top shelf of the oven to bake for 50 minutes.
2. Meanwhile, add the beans, chopped tomatoes and spices into a pan and place over a medium heat. Heat for 10-15 minutes, and stir regularly.
3. Place the spinach on a plate. Slice the potato open, then pour over the beans. Sprinkle the cheese over the top.