Bean and Vegetable Stuffed Potatoes

A dish packed with flavor.

  • Servings: 4
  • Cook Time: 30 Min
  • Main Ingredient: Potatoes


  • 4 large potatoes (baked)
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  • 1/2 cup onion (chopped)
  • 1 16 oz. can B&M® Barbecue Baked Beans
  • 1 8 oz. can 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.