Tex-Mex Stuffed Potatoes
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
2 large baking potatoes
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup frozen corn with green and red peppers (Southwestern)
1/8 teaspoon chili powder
1/4 cup Blue Bonnet® Spread-tub
1/2 cup plain nonfat Greek yogurt
1/8 teaspoon salt
1/2 cup shredded Colby & Monterey Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 190 mg | 19% |
Carbohydrate | 49 g | 16% |
Cholesterol | 13 mg | 4% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 15% |
Calories | 367 kcal | 18% |
Sodium | 619 mg | 26% |
Protein | 14 g | 28% |
Saturated Fat | 4 g | 21% |
Sugars | 5 g | 0 |
Vitamin C | 16 mg | 27% |
Wrap each potato individually in microwaveable plastic wrap; place on microwave-safe plate. Microwave on HIGH 6 minutes. Turn over; microwave 5 minutes more or until soft.
Meanwhile, combine beans, corn and chili powder in small bowl. Microwave on HIGH 2 to 3 minutes or until corn is thawed and mixture is hot.
Unwrap potatoes and cut in half lengthwise. Scoop out potato flesh, leaving 1/4-inch thick shells. Combine potato flesh, Blue Bonnet, yogurt and salt in medium bowl; mash mixture with back of spoon until desired consistency. Add bean mixture; stir to combine.
Spoon mixture evenly into potato shells. Place on microwave-safe plate; top each evenly with cheese. Microwave on HIGH 1 minute or until cheese melts.
Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to microwave.
Tex-Mex Stuffed Potatoes