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5 from 1 vote

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.
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Course: Entrees
Cuisine: Southwestern
Keyword: Gluten Free, Vegetarian
Servings: 4 Servings
Calories: 327kcal

Ingredients

  • 4 small russet potatoes about 8 ounces each
  • 2 tablespoons light cream cheese softened
  • 5 tablespoons skim milk
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/4 cups canned black beans rinsed and drained
  • 2 green onions thinly sliced
  • 3/4 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