Light Southwestern Twice-Baked Baked Potato Recipe
Loaded with creamy mashed potatoes, hearty black beans, and gooey melted cheddar cheese, these stuffed potato skins are a delicious and satisfying dish that makes for a perfect weeknight dinner or appetizer for a gathering. The combination of warm, comforting flavors topped with fresh green onions and zesty salsa will surely be a crowd-pleaser.
— Constant Cookbook
Ingredients
- 4 small russet potatoes (about 8 oz. each)
- 2 tbsp light cream cheese, softened
- 5 tbsp skim milk
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 1/4 cups canned black beans, rinsed and drained
- 2 green onions, thinly sliced
- 3/4 cup Cheddar cheese, divided
- Sliced green onions, for serving
- Salsa, for serving
Instructions
- Preheat oven to 400 degrees F.
- With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
- When the potatoes are cool enough to handle, cut in half lengthwise. Scoop out the flesh, leaving a ¼-inch border and transfer the flesh to a medium-sized bowl.
- Add the cream and skim milk to the bowl with the potato and mash with a potato masher.
- Stir the cumin, salt, pepper, black beans, green onions and ½ cup cheddar cheese into the potato mixture.
- Place the potato skins on a baking sheet and divide the potato mixture evenly between the skins. Divide the remaining ¼ cup cheddar cheese between the stuffed potatoes.
- Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
- Garnish with green onions and serve with salsa.
Cook Time
27M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 327 kcal
- Carbohydrate Content: 50 g
- Protein Content: 14 g
- Fat Content: 9 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 27 mg
- Sodium Content: 538 mg
- Fiber Content: 7 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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