Sour cream and cheese aren't the only things that taste great on a baked potato. Try this delicious topper made with sweet and spicy beans.
What You Need
Original recipe yields 4 servings
4 baking potato es (1-1/4 lb.)
1 onion, cut lengthwise in half, then crosswise into thin slices
4 tsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. HEINZ Tomato Ketchup
1 can (16 oz.) HEINZ Vegetarian Beans
1 tsp. brown sugar
1 tsp. ground cumin
1 tsp. dry mustard
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Let's Make It
Heat oven to 425ºF.
Prick potatoes in several places with fork or sharp knife. Bake 45 to 50 min. or until tender.
Meanwhile, cook onions in small skillet sprayed with cooking spray on medium heat 5 to 8 min. or until tender, stirring frequently. Remove onions from skillet; set aside.
Spray skillet with additional cooking spray. Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
Cut slits in tops of potatoes; top with beans and onions.
Prepare using LEA & PERRINS Reduced Sodium Worcestershire Sauce.
Use Your Microwave
Prick potatoes as directed; place on microwaveable plate. Microwave on HIGH 8 to 10 min. or until tender.
Stir chopped fresh cilantro into the cooked bean mixture before spooning over the hot baked potatoes as directed.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.