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.
Servings: 4 Servings
Calories: 327kcal
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
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