Baked Potatoes with Baked Beans

Warm baked potatoes with creamy baked beans, a simple and comforting meal.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Sainsbury's, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Wash the 4 Maris Piper potatoes thoroughly, pat dry and prick each with a fork to allow steam to escape. Slice the onion into thin rings, weighing about 100 g. Keep the potatoes whole – they’ll be baked whole.
2. Pre‑heat the oven to 200 °C (180 °C fan). Line a 30 cm square baking tray with parchment and place the potatoes on it, no oil required. Bake for 45–50 min, turning once, until skins are crisp and flesh soft.
3. While the potatoes bake, heat a 500 ml medium saucepan over medium heat. Add 30 g of the unsalted butter, letting it melt, then pour in the 100 ml of semi‑skimmed milk. Stir until the butter has fully incorporated and the mixture is silky.
4. Add the drained tin of red kidney beans to the saucepan, followed by the sliced onion. Cook for 5–7 min, stirring occasionally, until the onion is translucent and the beans are heated through.
5. Season the bean mixture with a pinch of salt and a few grinds of black pepper. Taste and adjust seasoning if required. The sauce should be smooth, slightly thick and free of any raw butter taste.
6. Remove the potatoes from the oven and let them cool for 2 min. Slice a slit lengthwise into each potato, then gently fluff the insides with a fork to create space for the beans.
7. Spoon the warm bean mixture into each potato, filling them generously. Drizzle the remaining 20 g of butter and the final 50 ml of milk over the top, allowing the butter to melt into the beans.
8. Serve the baked potatoes immediately, perhaps with a side of lightly dressed salad or a dollop of plain yogurt for extra creaminess.
9. If you have leftovers, cool them within 2 h, then store in the fridge in an airtight container. Consume within 48 h, reheating only once until steaming hot throughout.

Tips

• Use frozen potatoes to cut cost and still get a fluffy interior – just thaw before baking.
• Batch‑cook the bean sauce and keep it in the fridge; portion into single‑serving containers for quick lunches during the week.
• When reheating, add a splash of milk or water to keep the beans moist and avoid drying out.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Maris Piper potatoes · about 200g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Unsalted butter · about 200g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).