Tex-Mex Stuffed Potatoes
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||8 g||31%|
|Vitamin C||16 mg||27%|
|Vitamin A||523 iu||10%|
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.