Garlicky Beans on Baked Potatoes
By Anne Regh Lilypie
This was supposed to be enchiladas, and I wanted to use up some large baking potatoes, so I adjusted the recipe, and we love the result! Great for dinner and very satisfying main dish.
garlic cloves (sliced thin)
green enchilada sauce
3 1/2 Tbsp
white kidney beans (cannellini)
pepper jack cheese (shredded)
1heat oven to 325 degrees, poke potatoes with a fork.
coat potatoes with 1 T. olive oil and kosher salt.
place on rack in oven, bake for 1 and 1/2 hours.
2When potatoes are nearly done, slice the garlic and saute in 2 T. Olive oil, on medium or medium low heat, for a minute or two. Then add the beans and the enchilada sauce, salt & pepper, and heat thoroughly.
3Remove the baked potatoes and split them down the middle, place them face up in the oiled 9x13 baking dish. Top with the bean mixture, and top again with the shredded cheese. Put under the broiler at 400 degrees for 5 to 10 minutes until browned. Serve and enjoy!