Twice-Baked Potatoes with Harissa-Spiced Baked Beans

To make twice-baked potatoes with harissa-spiced baked beans, start by preheating your oven to 200°C (400°F). Scrub and prick your baking potatoes, rub them with olive oil, and sprinkle with salt before baking them for 50-60 minutes. Once cooled, scoop out the flesh and mix it with cheddar cheese, salt, and pepper. Meanwhile, sauté onions and garlic, then add harissa paste, smoked paprika, cumin, and chili flakes. Stir in baked beans and crushed tomatoes, simmering for 10 minutes. Fill the potato shells with the mashed mixture, bake for another 15 minutes, and top with the harissa-spiced beans before serving.

Yes, twice-baked potatoes with harissa-spiced baked beans are suitable for a vegetarian diet. The recipe primarily uses potatoes, cheese, and plant-based ingredients like baked beans and tomatoes, making it a hearty and flavorful option for vegetarians.

If you don't have harissa paste, you can substitute it with a mix of chili paste and a bit of cumin or smoked paprika to mimic the flavor. Alternatively, you can use sriracha or any other spicy sauce you prefer, adjusting the amount to your heat preference.

To store leftover twice-baked potatoes with harissa-spiced baked beans, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 3-4 days. To reheat, simply place them in the oven at 180°C (350°F) until heated through.

Twice-baked potatoes with harissa-spiced baked beans pair well with a fresh green salad, steamed vegetables, or a light coleslaw. You could also serve them with a side of garlic bread or a simple yogurt dip to complement the flavors.