Dec 4
2013

Light Southwestern Twice-Baked Baked Potato Recipe

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Pull together a healthy vegetarian meal in no time with these lightened-up version of southwestern twice-baked potatoes.
Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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.

Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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.

Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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.

Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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.

Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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.

Light Southwestern Twice-Baked Baked Potato Recipe | cookincanuck.com #vegetarian #glutenfree

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:

Vegetarian Recipes | cookincanuck.com #vegetarian
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

Prep Time: 15 minutes

Cook Time: 27 minutes

Total Time: 42 minutes

Yield: Serves 4

Serving Size: 2 stuffed halves

Calories per serving: 327 cal

Fat per serving: Total Fat 8.7g / Saturated Fat 5.4g

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

  1. Preheat oven to 400 degrees F.
  2. With a fork, pierce each potato in several places. Microwave until tender when pierced with a fork, about 12 minutes, turning halfway through.
  3. 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.
  4. Add the cream and skim milk to the bowl with the potato and mash with a potato masher.
  5. Stir the cumin, salt, pepper, black beans, green onions and 1/2 cup cheddar cheese into the potato mixture.
  6. 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.
  7. Bake the potatoes until the cheese is melted and the skins are slightly crisp, about 15 minutes.
  8. 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

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{ 26 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar December 4, 2013 at 5:21 am

I love fun meals like this! Pretty and simple. Great recipe!

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2 Dara (Cookin' Canuck) December 4, 2013 at 3:50 pm

Thanks, Katrina. I will definitely be making these often. Luckily, the family gave me the thumbs-up to make them as often as I want.

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3 Taylor @ FoodFaithFitness December 4, 2013 at 5:56 am

I love that this recipe doesn’t look “light” but it is! Twice baked potatoes are a favorite of mine, and I am lovin’ this southwestern spin on them. Plus, that melty cheese on top? Ya, that’s good right there.

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4 Dara (Cookin' Canuck) December 4, 2013 at 3:49 pm

Thanks, Taylor. Oh yes, that melty cheese is a must!

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5 Sommer @ ASpicyPerspective December 4, 2013 at 6:09 am

Love twice-baked potatoes, but don’t like all of the calories! Thanks for sharing a lightened-up version!

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6 Dara (Cookin' Canuck) December 4, 2013 at 3:48 pm

Thanks, Sommer. I feel the same way and have always avoided the calorie-laden ones in the past. This version gives me an excuse to make them more often.

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7 Tieghan December 4, 2013 at 6:38 am

These are such a great winter meal that is still cozy, but healthy!! They sound awesome!

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8 Dara (Cookin' Canuck) December 4, 2013 at 3:47 pm

Thanks, Tieghan. They really are the perfect comfort food. And the healthy part helps me to avoid wearing elasticized pants all winter long. :)

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9 Becca @ Amuse Your Bouche December 4, 2013 at 8:57 am

These look great! I love how they’re basically a whole meal… in a potato ;) I love those Southwestern flavours so this is right up my street :) pinning to make soon!

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10 Dara (Cookin' Canuck) December 4, 2013 at 3:47 pm

Thanks, Becca. We paired these with a spinach salad and were perfectly satisfied. I hope you have a chance to try them!

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11 Bill December 4, 2013 at 9:38 am

Fantastic…. I think I will make a bunch and eat some and freeze some. And I think sour cream will also go well as one of the toppings. Thanks.

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12 Dara (Cookin' Canuck) December 4, 2013 at 3:46 pm

Oh yes, sour cream and guacamole are always great accompaniments. I just try to go a little easy on those to keep things light. The salsa does the trick! :)

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13 Liz @ The Lemon Bowl December 4, 2013 at 11:29 am

Forget to eat? What’s that? ;-) Drooling over these potatoes!! And thank you for the chili shout out!

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14 Dara (Cookin' Canuck) December 4, 2013 at 3:45 pm

LOL. I feel the same way…I could never forget. Your chili looks fantastic, Liz!

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15 Norma | Allspice and Nutmeg December 4, 2013 at 12:05 pm

I would definitely make this. Thanks for sharing it.

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16 Dara (Cookin' Canuck) December 4, 2013 at 3:45 pm

Thanks, Norma. I hope you have a chance to try it. It doesn’t disappoint!

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17 Lea Ann (Cooking On The Ranch) December 4, 2013 at 3:11 pm

Ha! I don’t think I’ve ever forgotten to eat… love this version of Twice Baked. Thanks for an easier on the waistline version.

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18 Dara (Cookin' Canuck) December 4, 2013 at 3:44 pm

I’m glad to hear I’m not the only one!

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19 Laura (Tutti Dolci) December 4, 2013 at 3:49 pm

I love these Southwest flavors!

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20 Dara (Cookin' Canuck) December 4, 2013 at 3:50 pm

Thanks, Laura. I feel the same way. I can always find an excuse to use black beans and salsa.

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21 Jeanette | Jeanette's Healthy Living December 4, 2013 at 8:20 pm

Love this meatless option for dinner Dara, especially during this busy holiday season!

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22 Katrina @ In Katrina's Kitchen December 5, 2013 at 6:08 am

Putting these on the dinner rotation for sure! I love a good potato piled high with tasty fixins ;)

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23 Aggie December 6, 2013 at 4:08 am

These look amazing Dara!! We have been eating more potatoes lately since the kids love them so much, I need to introduce them to twice baked potatoes like these. What a delicious light option for dinner!

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24 Kalyn December 7, 2013 at 10:11 am

This looks wonderful, saving for Meatless Monday!

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25 Kim Beaulieu December 10, 2013 at 4:29 am

I love recipes like this. So much flavour in a perfect bite. The photos are fabulous.

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26 Nutmeg Nanny December 18, 2013 at 11:39 am

I LOVE twice baked potatoes :) so delicious!!

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