by Jennifer Burns, Dan’s Market
- 4 large baking potatoes
- 1/4 cup of low-fat milk
- 1/2 cup of low-fat sour cream, divided
- 2 tablespoons of butter
- 1/2 cup of cheddar cheese, divided
- 1 cup corn
- 1 15-ounce can of black beans, drained
- 1 cup of salsa
- 1/4 cup green onions, diced
- 2 tablespoon cilantro, chopped
- Salt and Pepper, to taste
Preheat your oven to 400 degrees.
Ensure your potatoes are washed and dry. Pierce each potato with a fork and bake them on a baking sheet until tender (about an hour). After the potatoes are slightly cooled, cut each in half lengthwise and scoop out the inside of the potatoes into a medium-sized bowl. Mash the potato pulp and add the milk, 1/4 cup sour cream, butter, salt and pepper and stir together with a whisk. Add 1/4 cup of cheddar cheese, the black beans and the corn to the bowl.
Spoon the mixture back into the potato shells. Put the potatoes on a baking sheet and cook until they are heated through (about 15 minutes). Sprinkle each potato with the remaining cheddar cheese, salsa, remaining sour cream, green onions and cilantro.