Tuesday, April 20, 2010

Twice Baked Bean-tatoes

1 bottle white beans (if you're trying to be sneaky with them, start by using half a bottle the first time)
6 regular sized baking potatoes, baked
and cooled slightly (leftovers are great!)
1 large onion, diced
1 bunch green onions, sliced
1/2 c. shredded cheese
Leftover ham, diced OR 1 can ham, crumbled (optional)
1/3 c. sour cream or plain yogurt (greek yogurt works well)
2 T mayonnaise
1-2 T dried parsely
1 tsp paprika
butter and/or olive oil
Parmesan cheese, about 2 or 3 tablespoons. (optional)
salt to taste

Slice potatoes in half and carefully scoop out the insides. Save skins for filling. Saute onion in 2-3 T butter/olive oil over low heat until brown and very soft. Add green onions and saute briefly. While onions are cooking, puree or mash white beans until smooth. Add white beans and onions to mixing bowl, add all other ingredients including potato flesh. Mix until well blended and mostly smooth (some small chunks of potato will remain). Spoon into potato skins, mounding slightly. Place on a baking tray, and bake at 350 until heated through and tops are browned.

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