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    Home » Entrees

    Light Southwestern Twice-Baked Baked Potato Recipe

    Published: Dec 4, 2013 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 27 Comments

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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 ¼-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 ½ 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 ¼ 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

    Pull together a healthy vegetarian meal in no time with these lightened-up version of southwestern twice-baked potatoes.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: Southwestern
    Keyword: Gluten Free, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 27 minutes
    Total Time: 42 minutes
    Servings: 4 Servings
    Calories: 327kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 4 small russet potatoes about 8 ounces each
    • 2 tablespoons light cream cheese softened
    • 5 tablespoons skim milk
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 ¼ cups canned black beans rinsed and drained
    • 2 green onions thinly sliced
    • ¾ cup cheddar cheese divided

    For Serving:

    • sliced green onions for serving
    • salsa for serving
    Prevent your screen from going dark

    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 ¼-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 ½ 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 ¼ 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

    WW (Old Points) 6 / WW (Points+) 8

    Nutrition

    Calories: 327kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 538mg | Potassium: 1139mg | Fiber: 7g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 14.7mg | Calcium: 238mg | Iron: 3.3mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    5Shares
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      Reader Interactions

      Comments

      1. Chris @ Celebrations At Home

        December 02, 2014 at 7:44 am

        Yum, these look and sound delicious!

        Reply
      2. Nutmeg Nanny

        December 18, 2013 at 11:39 am

        I LOVE twice baked potatoes 🙂 so delicious!!

        Reply
      3. 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.

        Reply
      4. Kalyn

        December 07, 2013 at 10:11 am

        This looks wonderful, saving for Meatless Monday!

        Reply
      5. Aggie

        December 06, 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!

        Reply
      6. Katrina @ In Katrina's Kitchen

        December 05, 2013 at 6:08 am

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

        Reply
      7. Jeanette | Jeanette's Healthy Living

        December 04, 2013 at 8:20 pm

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

        Reply
      8. Laura (Tutti Dolci)

        December 04, 2013 at 3:49 pm

        I love these Southwest flavors!

        Reply
        • Dara (Cookin' Canuck)

          December 04, 2013 at 3:50 pm

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

          Reply
      9. Lea Ann (Cooking On The Ranch)

        December 04, 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.

        Reply
        • Dara (Cookin' Canuck)

          December 04, 2013 at 3:44 pm

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

          Reply
      10. Norma | Allspice and Nutmeg

        December 04, 2013 at 12:05 pm

        I would definitely make this. Thanks for sharing it.

        Reply
        • Dara (Cookin' Canuck)

          December 04, 2013 at 3:45 pm

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

          Reply
      11. Liz @ The Lemon Bowl

        December 04, 2013 at 11:29 am

        Forget to eat? What's that? 😉 Drooling over these potatoes!! And thank you for the chili shout out!

        Reply
        • Dara (Cookin' Canuck)

          December 04, 2013 at 3:45 pm

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

          Reply
      12. Bill

        December 04, 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.

        Reply
        • Dara (Cookin' Canuck)

          December 04, 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! 🙂

          Reply
      13. Becca @ Amuse Your Bouche

        December 04, 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!

        Reply
        • Dara (Cookin' Canuck)

          December 04, 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!

          Reply
      14. Tieghan

        December 04, 2013 at 6:38 am

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

        Reply
        • Dara (Cookin' Canuck)

          December 04, 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. 🙂

          Reply
      15. Sommer @ ASpicyPerspective

        December 04, 2013 at 6:09 am

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

        Reply
        • Dara (Cookin' Canuck)

          December 04, 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.

          Reply
      16. Taylor @ FoodFaithFitness

        December 04, 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.

        Reply
        • Dara (Cookin' Canuck)

          December 04, 2013 at 3:49 pm

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

          Reply
      17. Katrina @ Warm Vanilla Sugar

        December 04, 2013 at 5:21 am

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

        Reply
        • Dara (Cookin' Canuck)

          December 04, 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.

          Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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