Baked potatoes with cheese are a barbecue summer classic, and this vegetarian recipe kicks it up a notch by stuffing the potatoes with baked beans, cheese and fresh chives. If you like grilled jacket potatoes, try this summer stuffed potatoes recipe on the grill.
This vegetarian stuffed potato with cheese recipe is courtesy of Bush's® Beans.
- 4 medium baking potatoes
- 1 28 ounce can vegetarian baked beans, drained
- 1 cup tomato, diced
- 3/4 cup scallions
- 1/8 tsp dried sage leaves
- Salt, to taste
- Pepper, to taste
- 3/4 cup Pepper Jack cheese, grated
Wash and dry potatoes. Pierce potatoes with fork and arrange on microwave-safe paper towel in microwave oven. Microwave on high for 10 to 14 minutes or until potatoes are done. Turn potatoes over half way through cooking time. If cooking potatoes on grill, wrap potatoes in foil and grill over medium heat for one hour, turning every 15 minutes. Leftover baked potatoes may also be substituted.
Slice potatoes in half and scoop out most of the potato, taking care not to break through the bottom skin.
Mix baked beans, tomato, scallions and sage in a bowl and season with salt and pepper. Place mixture in potato skins and sprinkle evenly with grated cheese.
Set potatoes on medium heat grill and heat thoroughly for 9-11 minutes