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Twice-Baked Tex-Mex Potato
Serves 1
Time 1 hr 15 min
All of your favorite Tex-Mex flavors are here: cumin, fresh salsa and refried beans. Make this versatile recipe for one, or for a crowd. It's big on flavor, yet easy on the budget at about $2.50 per serving.
Special Diets:
Ingredients
- 1 (10- to 12-ounce) Russet potato
- 1 tablespoon sour cream
- 1/2 cup canned refried pinto beans, warm
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 2 tablespoons grated Cheddar cheese
- 2 tablespoons prepared salsa
- 1 green onion, thinly sliced
Method
Preheat the oven to 400°F.
Prick potato all over with a fork and arrange on a baking sheet.
Bake until just tender, about 1 hour; set aside until cool enough to handle.
Meanwhile, preheat broiler.
Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl.
Add sour cream, beans, salt and cumin and mash with a fork to combine.
Use bean mixture to refill potato, then top with cheese and return to baking sheet or place in a small baking dish.
Broil until cheese is melted and golden brown, about 2 minutes.
Top with salsa and green onions and serve.
Nutritional Info:
Per serving: 430 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 940mg sodium, 73g carbohydrates (11g dietary fiber, 3g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (10- to 12-ounce) Russet potato
- 1 tablespoon sour cream
- 1/2 cup canned refried pinto beans, warm
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 2 tablespoons grated Cheddar cheese
- 2 tablespoons prepared salsa
- 1 green onion, thinly sliced