LCD – All Recipes, Side
1 large scrubbed potato per person
2 heaped tablespoons chopped spring onions
2 heaped tablespoons chopped chives
2 heaped tablespoons chopped parsley
3 tablespoons LSA
364 grams (13 ounces) canned baked beans
(GF, DF, V)
Preheat the oven to 180°C (350°F).
Bake the potatoes with their skins on in a hot oven for 11/2 hours.
Remove and cut in half lengthwise.
Scoop out potato flesh and place into a bowl with the spring onions, chives, parsley, and LSA and mash well.
Add the baked beans and mix in.
Refill potato cases with this mixture and return to the oven until heated through.
Vary the amount of ingredients according to the number of potatoes required.