Southwestern Stuffed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 (15-ounce can Black beans
  • 1/2 tsp Garlic powder
  • 3 Russet potatoes, medium
  • 1/4 cup Scallions
  • 1 (15 ounce can Tomatoes, fire-roasted with juices

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Cheddar cheese, reduced fat

Found on skinnyms.com

Description

Ingredients

• 3 medium Russet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt, divided
• 1 (15 ounce) can fire roasted tomatoes, with juices
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 cup reduced-fat cheddar cheese
• 1/4 cup sliced scallions

Directions

• Preheat oven to 400 degrees F.
• Pierce the potatoes with a fork, rub with oil, and sprinkle with salt. Bake for 45-50 minutes, until tender.
• Meanwhile, mix the tomatoes, black beans and seasonings in a medium bowl.
• When the potatoes are done, slice in half lengthwise. Scoop out most of the potato and add to the bowl with the bean mixture. Mix and divide between the potato shells. Top with cheese and return to the oven. Bake for 10-15 minutes, or until cheese is melted. Top with the scallions and serve.