Рецепт Light Southwestern Twice-Baked Baked Potato Recipe
Pull together a healthy vegetarian meal in no time with these lightened-up version of southwestern twice-baked potatoes.
You know those times when you just forget to eat? Yeah, me neither (thus, the need for the weight loss journey). But I can see how it might happen when you are running from mall to mall, trying to find that perfect gift for that perfect someone.
No, scratch that. I really can’t imagine any situation in which I might forget to eat.
But for those of you who do encounter this phenomenon now and then, it’s best to have an arsenal of easy dinner ideas from which to draw. You know, those meals that you can throw together with ingredients that are already in your pantry and don’t require a trip to the store.
This is one of those easy meals.
Twice-baked potatoes are one of the first recipes that I learned to lighten up years ago. I think I came across a recipe in an old issue of Cooking Light Magazine and was thrilled with the taste of the recipe. Who knew that “light” could still mean cheesy and flavorful?!
I’ve since lost track of that original recipe, but still remember the basic principles. Mash the potatoes with light cream cheese and skim milk, mix in any ingredients that sound appealing and baked with just enough cheese to add the right amount of gooey-ness with out going overboard on calories and fat.
In this vegetarian version, I mixed a little cumin and a good helping of black beans into the mashed potatoes for a taste of the southwest. Serving the stuffed potatoes with a healthy dollop of your favorite salsa adds flavor and an extra kick of flavor.
With these around, I will never forget to eat dinner!
{Don’t forget to check out my Holiday Gift Guide for Food Lovers. There are plenty of ideas for the food lovers and cooks in your life.}
The recipe:
Preheat oven to 400 degrees F.
With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
When the potatoes are cool enough to handle, cut in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border and transfer the flesh to a medium-sized bowl.
Add the cream and skim milk to the bowl with the potato and mash with a potato masher.
Stir the cumin, salt, pepper, black beans, green onions and 1/2 cup cheddar cheese into the potato mixture.
Place the potato skins on a baking sheet and divide the potato mixture evenly between the skins. Divide the remaining 1/4 cup cheddar cheese between the stuffed potatoes.
Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
Garnish with green onions and serve with salsa.
Other vegetarian recipes:
- Cookin’ Canuck’s Spiced Mushroom, Chickpea & Tomato Stew (Vegetarian, Vegan)
- Cookin’ Canuck’s Easy Rice Bowl with Black Beans, Avocado & Cilantro Dressing
- Mountain Mama Cooks’ Sweet Potato & Black Bean Tacos with Cilantro Cabbage Slaw
- The Lemon Bowl’s Slow Cooker Vegetarian Chili with Butternut Squash
- Healthy Green Kitchen’s Vegetarian Minestrone Soup with Fennel & Watercress
- Light Southwestern Twice-Baked Baked Potato Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 4 small russet potatoes (about 8 oz. each)
- 2 tbsp light cream cheese, softened
- 5 tbsp skim milk
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 1/4 cups canned black beans, rinsed and drained
- 2 green onions, thinly sliced
- 3/4 cup Cheddar cheese, divided
- Sliced green onions, for serving
- Salsa, for serving
Instructions
Preheat oven to 400 degrees F.
With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
When the potatoes are cool enough to handle, cut in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border and transfer the flesh to a medium-sized bowl.
Add the cream and skim milk to the bowl with the potato and mash with a potato masher.
Stir the cumin, salt, pepper, black beans, green onions and 1/2 cup cheddar cheese into the potato mixture.
Place the potato skins on a baking sheet and divide the potato mixture evenly between the skins. Divide the remaining 1/4 cup cheddar cheese between the stuffed potatoes.
Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
Garnish with green onions and serve with salsa.
Notes
Calories 326.6 / Total Fat 8.7g / Saturated Fat 5.4g / Cholesterol 27.8mg / Sodium 353.3mg / Total Carbohydrates 48.0g / Fiber 9.8g / Sugars 3.9g / Protein 14.7g / WW (Old Points) 6 / WW (Points+) 8
2.2
Beans,
black bean,
gluten-free,
potato,
southwestern,
twice baked,
vegetarian