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Southwestern Loaded Baked Potatoes (03.18.13)

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Posted at 10:25 AM, Mar 18, 2013
and last updated 2013-03-18 15:56:31-04

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.