Stuffed Southwestern Baked Potato

Stuffed Southwestern Baked Potato

Fill yourself up with this delicious and healthy stuffed baked potato. Smothered with all the most delicious fixins, this potato can easily serve as a main course for dinner or lunch. 

Ingredients

• 4 medium, Russet potatoes, washed and scrubbed
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup sliced black olives
• 1/4 cup green onions, sliced
• 1 medium tomato, diced
• 1 small bell pepper, diced
• 1/4 cup salsa
• 2 cloves garlic, minced
• 1/2 cup black beans, rinsed and drained
• 1/4 cup coarse salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Instructions

1. Preheat oven to 400 degrees.
2. Pierce each potato deeply with a fork or sharp knife four (4) times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. Sprinkle potatoes with the coarse salt, wrap in foil and place on middle rack in oven. Bake until potatoes are cooked through and tender when pierced with a fork, about 45-60 minutes.
3. Remove from oven, remove foil and set aside.
4. Spray a small, nonstick skillet with non-fat cooking spray or an olive oil mister, and set over medium high heat. Add in the garlic, and cook until fragrant, about 2-3 minutes.
5. Add in the beans, tomatoes, bell peppers, cumin, coriander, chili powder, onion powder, and paprika. Saute for about 3-4 minutes, or just until the beans are well heated, and the bell peppers are tender.
6. Slice open each potato, and top each with ¼ of the tomatoes/beans/pepper mixture. Add 2 tbsp of the shredded cheese over the top of each potato.
7. Now top each potato with 2 tbsp of sour cream, 1 tbsp salsa, 1 tbsp black olives, and 1 tbsp green onions. 

Serve immediately.  Enjoy...