Ingredients:

• For the Potato Skins:
  • 4 large baking potatoes
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar or vegan cheese)
  • 1/4 cup sour cream or vegan sour cream (optional)
  • 2-3 green onions, chopped (for garnish)
  • Cooked bacon or tempeh bacon bits (optional)
• For the Speedy Baked Beans:
  • 1 can (15 oz) white beans or navy beans, drained and rinsed
  • 1/2 cup tomato sauce
  • 1 tbsp molasses or maple syrup
  • 1 tbsp mustard (yellow or Dijon)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp apple cider vinegar (optional)
  • Salt and pepper, to taste

Instructions:

1. Bake the Potatoes:
   • Preheat the oven to 400°F (200°C).
   • Scrub the potatoes clean, then pierce them with a fork a few times.
   • Rub each potato with olive oil, salt, and pepper.
   • Bake directly on the oven rack for 45-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.
2. Prepare the Speedy Baked Beans:
   • While the potatoes are baking, heat a small saucepan over medium heat.
   • Add the tomato sauce, molasses (or maple syrup), mustard, smoked paprika, garlic powder, onion powder, and vinegar (if using).
   • Stir to combine, then add the drained and rinsed beans.
   • Let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
3. Prepare the Potato Skins:
   • Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skins (you can save the potato flesh for another recipe, like mashed potatoes).
   • Brush the inside of the potato skins with olive oil, then place them cut-side up on a baking sheet. Return to the oven and bake for another 10-15 minutes until crispy.
4. Assemble the Loaded Potato Skins:
   • Remove the crispy potato skins from the oven and sprinkle shredded cheese into each one. Return to the oven for a few minutes until the cheese melts.
   • Spoon the baked beans into the cheese-filled potato skins.
   • Add optional toppings like sour cream, green onions, or bacon/tempeh bacon bits for extra flavor.
5. Serve:
   • Serve the loaded potato skins warm with additional sour cream or green onions for garnish.

Chef’s Tips:

• Extra Toppings: Add guacamole, salsa, or jalapeños for a Tex-Mex twist.
• Vegan Option: Use vegan cheese and tempeh bacon for a fully plant-based dish.
• Make Ahead: You can bake the potatoes and prepare the baked beans in advance, then assemble and bake before serving.

Enjoy these hearty, flavorful loaded potato skins with a side of speedy baked beans, perfect for a satisfying snack or meal!