Southwestern Stuffed Potatoes
Leer en Español
Prep time:
5 minutes
Cook time:
10 minutes
Servings:
4 potato halves
Quick Tips
Topping ideas: hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.
Try kidney or pinto beans instead of black beans.
Add leftover cooked chicken, turkey or ground beef.
Southwestern Stuffed Potatoes
Leer en Español
Ingredients:
- 2 medium potatoes (each about 5 inches x 2 inches)
- 1 cup black beans, rinsed and drained
- 3/4 cup salsa
- 1 cup corn (canned and drained, frozen, or fresh cooked)
- 1/2 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)
Directions:
1. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
2. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.
3. Cut potatoes in half lengthwise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.
Refrigerate leftovers within 2 hours.
Quick Tips
Topping ideas: hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.
Try kidney or pinto beans instead of black beans.
Add leftover cooked chicken, turkey or ground beef.
Prep time:
5 minutes
Cook time:
10 minutes
Servings:
4 potato halves
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
