Loaded Potato with Cheese and Beans
Makan Tengah Hari • Malaysia
How to Make Loaded Potato with Cheese and Beans (Traditional & Healthy Version)
Loaded Potato with Cheese and Beans is a delicious, hearty dish that brings together the warmth of baked potatoes, creamy cheese, and nutritious beans—a fusion that fits perfectly into Malaysia’s vibrant multicultural cuisine. While the dish draws inspiration from global comfort food, the Malaysian adaptation highlights local flavors and ingredients such as daun bawang (spring onion), cili merah (red chili), and a sprinkle of coriander. It’s a popular choice among vegetarians and those seeking a fulfilling lunch that balances taste and nutrition. In Malaysia, this dish is often enjoyed as a wholesome lunch, especially in urban cafés and home kitchens. The combination of locally sourced potatoes, high-protein beans, and a moderate amount of cheese creates a delightful harmony of flavors and textures. Malaysian Loaded Potato with Cheese and Beans is not only satisfying but also customizable, making it a favorite for family meals. Its creamy, savory taste profile, accented with local herbs and spices, ensures that it appeals to a wide range of palates and dietary preferences.
Bahan-bahan(untuk 1 medium loaded potato per serving)
- 2 medium Russet potatoes (Ubi kentang)
- 1/2 cup Low-fat cheddar cheese
- 1/2 cup Red kidney beans (Kacang merah, cooked and drained)
- 1/4 cup Sweet corn kernels (Jagung manis)
- 2 tbsp Low-fat yogurt (Yogurt rendah lemak (as a healthier sour cream))
- 2 stalks Spring onion (Daun bawang, finely sliced)
- 1 tbsp Coriander leaves (Daun ketumbar, chopped)
- 1 Red chili (Cili merah, deseeded & chopped) - pilihan
- 1 tsp Olive oil
- To taste Salt & black pepper (Garam & lada hitam)
Arahan
- 1
Preheat your oven to 200°C. Scrub the russet potatoes well and pat dry. Prick each potato with a fork several times.
5 minutes
Pricking helps steam escape for a fluffy texture.
- 2
Rub each potato with olive oil and a pinch of salt. Place directly on the oven rack and bake for 20 minutes or until tender.
20 minutes
Baking directly on the rack yields crispier skin.
- 3
While potatoes are baking, warm the kidney beans and sweet corn in a non-stick pan over medium heat. Season with a little black pepper.
5 minutes
Use minimal oil to keep the dish light.
- 4
Remove potatoes from the oven and let cool slightly. Slice each potato lengthwise, creating a pocket but not cutting all the way through.
2 minutes
Use a kitchen towel to handle hot potatoes safely.
Kenapa hidangan ini sihat
By using nutrient-dense ingredients and minimizing added fats, this dish supports weight management and heart health. The combination of beans and potatoes provides a complete amino acid profile for vegetarians. The dish avoids heavy cream and excessive cheese, substituting low-fat yogurt for a creamy texture without extra calories. It’s ideal for a balanced lunch, keeping you satisfied while supporting your fitness and wellness goals.
This Malaysian Loaded Potato with Cheese and Beans is rich in dietary fiber from beans and potatoes, promoting healthy digestion and sustained energy release. The use of low-fat cheese and yogurt reduces saturated fat, while kidney beans and corn contribute plant-based protein, complex carbohydrates, and essential minerals such as potassium, iron, and folate. Antioxidants from chili and coriander support immune function, making this a wholesome, balanced meal. It’s vegetarian, high in fiber, and contains vital vitamins like C and B6.
Petua
- 💡For crispier skins, rub potatoes with a little salt before baking.
- 💡Use freshly grated cheese for better melting and flavor.
- 💡Prepare bean and corn filling ahead for quicker assembly on busy days.
Penyimpanan & hidangan
Store leftover loaded potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until thoroughly warmed. Add fresh toppings after reheating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 500.0 kcal |
