Cannellini-Stuffed Potatoes

Getting creative on a whim can be quite tasty!

Artie had been making dinner all this week. Yesterday, I decided to give him the evening off. I had no idea what to make, but wanted it to be different. I grabbed a can of cannellini beans and a few potatoes, and decided to go for a bean-stuffed baked potato dish.

While the potatoes were in the oven, I sauteeing half of Vidalia onion with a little bit of garlic and some chopped fresh tomatoes as my base. Then I added the beans with a little bit of the reserve canned liquid. The mixture simmered for about 10-15 minutes to get it really nice and thick. When the potatoes were ready, I started putting everything together with a good amount of the bean stuffing in each.

After I finished putting together the potatoes, I steamed some broccoli to have on the side. I then noticed that I had some leftover Baby Bella mushrooms. So, I topped my potato with some that I had cooked with balsamic vinegar (Artie doesn’t like them…more for me). Everything was all “tickety-boo” and Artie said he would eat it again.

Cannellini-Stuffed Potatoes
Source: Artie’s Night Off from Kitchen Duty
Serves: 3-4


  • 3-4 Russet potatoes
  • 1 15-oz can of cannellini beans
  • 2  garlic cloves
  • Half of a vidalia onion, chopped
  • 1 medium tomato, chopped
  • 1/4 tsp. dried parsley
  • 1/4 tsp. dried basil
  • 1/4 tsp. oregano
  • 1/4 tsp. crushed red pepper
  • Dash of black pepper 
  • Sauteed mushrooms (optional)


  1. Preheat oven at 350 degrees. Line a baking sheet with aluminum foil. You may lightly spray with cooking spray, if you wish. 
  2. Wash potatoes with a brush. Then, pierce the tops of each a few times. Place on sheet and put in oven. Bake for approximately 60 minutes until skin is crisp yet potato still tender
  3. While potatoes are baking, make the stuffing. In a saucepan, saute garlic with onion until onion begins to sweat. Add chopped tomatoes, and cook until onions are softened
  4. Stir in the beans with liquid. Bring mixture to a full boil. Place lid on pan. Lower heat to simmer for 10-15 minutes or until mixture is thick
  5. When potatoes and mixture are ready, cut potatoes down the middle and press in the edges to loosen the potato flesh from skin and create a pocket
  6. Fill each potato with the bean mixture. Top with mushrooms, if using. Serve. 
Note: Short on time? Try this:
  1. Microwave potatoes for 5 minutes, and bake at 350 degrees for 30 minutes
  2. Microwave potatoes for 10 minutes (or use the “Potato” setting) to fully micro-bake


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