Description
This popular party favorite gets a healthy makeover by swapping out the bacon bits and cheese with colorful, tasty veggies.
Ingredients
- 6 whole Small Russett Potatoes
- ¼ cups Olive Oil
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 can (10 Oz. Size) Sweet Kernel Corn
- ½ cups Chopped Red Onion
- 1 can (10 Oz. Size) Diced Tomatoes With Green Chiles, Divided
- 2 pinches Sea Salt
- 2 pinches Ground Cumin
- ¾ cups Shredded Low-fat Monterey Jack Or Pepper Jack Cheese
- 3 Tablespoons Chopped Cilantro, For Garnish
Preparation
1. Preheat the oven to 400°F. Rinse and scrub each potato, then pat dry with paper towels. Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet. Bake the potatoes for 45-60 minutes. Allow to sit for a few minutes until cool enough to handle. Raise the oven temperature to 450°F.
2. Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato. Try to leave about 1/4″ of potato in the skin so it’s sturdy enough to hold the filling. Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack. Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.
3. In the meantime, prepare the filling by combining the beans, corn, and chopped onions; stir together. Add about 1/2 of Ro-Tel tomatoes with chilies, salt and cumin, and mix well. Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese. Bake for 5 more minutes, or until the cheese has melted.
4. Fill each potato skin with a generous amount of filling. Top with a bit more of the remaining diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!
