Light Southwestern Twice-Baked Baked Potato
If you have around 42 minutes to spend in the kitchen, Light Southwestern Twice-Baked Baked Potato might be a great gluten free and lacto ovo vegetarian recipe to try. This recipe serves 4 and costs 93 cents per serving. One serving contains 347 calories, 15g of protein, and 9g of fat. Several people really liked this side dish. A mixture of russet potatoes, salt, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 877 people have tried and liked this recipe. It is brought to you by Cookin Canuck. Overall, this recipe earns a great spoonacular score of 94%. Similar recipes are Light Baked Potato Soup, Stuffed Southwestern Baked Potato – 7 Points, and Light Twice-Baked Potatoes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 27 minutes
Ingredients:
1 1/4 cups canned black beans, rinsed and drained
3/4 cup Cheddar cheese, divided
Sliced green onions, for serving
1/2 tsp ground cumin
1/4 tsp ground pepper
2 tbsp light cream cheese, softened
4 small russet potatoes (about 8 oz. each)
Salsa, for serving
1/4 tsp salt
5 tbsp skim milk
Equipment:
microwave
bowl
oven
potato masher
baking sheet
Cooking instruction summary:
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 1/4-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 1/2 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 1/4 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.
Step by step:
1. 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 1/4-inch border and transfer the flesh to a medium-sized bowl.
2. 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 1/2 cup cheddar cheese into the potato mixture.
3. Place the potato skins on a baking sheet and divide the potato mixture evenly between the skins. Divide the remaining 1/4 cup cheddar cheese between the stuffed potatoes.
4. Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
5. Garnish with green onions and serve with salsa.
Nutrition Information:
covered percent of daily need
