Southwestern Stuffed Potatoes

Source: Food Hero

Serving size: 1 potato half

Servings per recipe: 4

These kid-friendly stuffed potatoes are easy to make, and a real crowd pleaser!

View Nutrition Facts

Ingredients

2 medium potatoes (each about 5 inches x 2½ inches)

1 cup black beans, rinsed and drained
3/4 cup salsa
1 cup corn
1/2 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)

Materials

Can opener, microwave-safe mixing bowl and plate, measuring cups and spoons, knife and cutting board

Instructions

1. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.

2. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.

3. Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.

4. Refrigerate leftovers within 2 hours.

Notes

Kids really like making these this recipe. Be sure to make the portion sizes smaller for young children.

More About Potatoes

How to Select

Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.

How to Store

Do not wash for storage. Do not store with onions. Place in a paper bag, or in a plastic bag with some air holes. Store potatoes in a cool, dark, well-ventilated place, or refrigerate. Can last up to 5 months.

How to Prepare

Scrub gently under water. Skin has many nutrients. If peeling, first remove any sprouts. Carve out any green spots. Steam, microwave, boil, bake, sauté, roast, or mash. Add to casseroles, soups, stews, and curry dishes.