Tex-Mex Stuffed Potatoes

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(3 ratings)
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Microwave stuffed potato recipe filled with black beans and corn, then topped with cheese for a quick meatless entree

  • 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

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
Cook's Tips

Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to microwave.

Cook's Tips

Look for microwave-ready baking potatoes in the produce section. They are wrapped in plastic and are ready to microwave.

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Nutrition Information
Calories: 367 View complete nutrition information
Reviews (3)

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Overall Rating

heatherdude August 04, 2014

My 10 yr. old picked this recipe for her birthday dinner...the entire family enjoyed it, even the 2 yr. old!!!! its nice to be able to make affordable vegetarian meals for the family!!!

Poodie March 12, 2014

These were good! I couldn't find any frozen corn with peppers, so I chopped up some fresh green bell pepper and onion. I think it probably would have been a little bland without the onion. I also added a little sprinkling of chopped spinach. I used olive oil with the veggies and heated them up on the stove. No butter was needed with the yogurt and cheese it was very moist and rich. Scooping the potato out and back into the skins was a little annoying, but definitely made for a better presentation than not having it in the skins (we don't eat the skins b/c of all the pesticides). Overall, a solid recipe.

Nirvlime February 12, 2014

This is probably one of my favorite vegetarian meals that I have found on this site. Tasty, easy, cheap, and filling!