Twice-Baked Potatoes with Harissa-Spiced Baked Beans
by Diana Opoti (@dianaopotieats)A hearty and flavorful dish featuring twice-baked potatoes topped with harissa-spiced baked beans.
Ingredients
For the Potatoes
- 4baking potatoes
- 2tbspolive oil
- 1/2cupcheddar cheese, shredded
- 2tbspchopped chives
- salt and pepper to taste
For the Harissa-Spiced Baked Beans
- 1tbspolive oil
- 1small onion, finely chopped
- 2clovegarlic, minced
- 2tbspharissa paste
- 1canbaked beans
- 1cancrushed tomatoes
- 1tspsmoked paprika
- 1tspcumin powder
- 1/2tspchili flakes
- salt and pepper to taste
How to make Twice-Baked Potatoes with Harissa-Spiced Baked Beans
Bake the Potatoes
Preheat oven to 200°C (400°F).
Scrub the potatoes clean, prick them with a fork, rub with olive oil, and sprinkle with salt.
Bake for 50-60 minutes or until tender.
Let the potatoes cool slightly, then slice off the tops and scoop out the flesh into a bowl, leaving a sturdy shell.
Prepare the Harissa-Spiced Baked Beans
Heat olive oil in a saucepan over medium heat. Sauté onions and garlic until fragrant.
Stir in harissa paste, smoked paprika, cumin, and chili flakes. Cook for 1-2 minutes.
Add baked beans and crushed tomatoes. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Make the Potato Filling
Mash the scooped-out potato flesh with cheddar cheese, salt, and pepper.
Spoon the mashed mixture back into the potato shells.
Twice-Bake the Potatoes
Return the stuffed potatoes to the oven and bake for another 15 minutes, or until the tops are golden and crispy.
Assemble and Serve
Spoon the harissa-spiced baked beans generously over the twice-baked potatoes.
Garnish with chopped chives if desired and serve hot.
Tips & Tricks
For extra flavor, try adding a sprinkle of smoked paprika on top of the potatoes before the second bake.