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Southwestern Stuffed Potatoes

Cook these customizable potatoes in less than 15 minutes.

Prep time
5 minutes
Cook time
10 minutes
Total time
15 minutes
2 medium potatoes
1 cup black beans (rinsed, drained )
3/4 cup salsa
1 cup corn
1/2 cup cheese ((try cheddar, pepper jack, or Mexican blend))
  1. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
  2. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.
  3. Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.
  4. Refrigerate leftovers within 2 hours.
  • Try kidney or pinto beans instead of black beans.
  • Additional topping ideas: hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.
Meal Type: Lunch, Dinner
Category: 30 Minutes or Less, Kid-Friendly
Food group: Vegetables, Protein
Season: Winter, Spring, Summer, Fall
Cuisine: Vegetarian