Yields: 4 Servings

Bean and Vegetable Stuffed Potatoes


  • 4 large potatoes, baked
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 can (16 oz) B&M Barbecue Baked Beans
  • 1 can (8 oz) sliced zucchini in tomato sauce
  • 1/2 cup frozen whole kernel corn


Cut each potato lengthwise in half. With fork, fluff potato pulp. Sprinkle potatoes with salt. Cover potatoes and keep warm. Meanwhile, in 2-qt saucepan, in hot oil, cook onion 10 to 15 minutes, stirring frequently, until onion is very tender but not browned. Stir in beans, zucchini in tomato sauce and corn; heat through. To serve, place 2 potato halves on each plate. Evenly spoon bean mixture over potatoes.

Makes 4 main-dish servings.
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