Twice-Baked Tex-Mex Potato
Every one of favorite Tex-Mex flavors are here: cumin, fresh salsa and refried beans. Great for a quick dinner when accompanied by a colorful organic salad! Using organic ingredients is always recommended in order to make a more healthy recipe.
1 (10- to 12-ounce) Russet potato
1 tablespoon organic sour cream
1/2 cup canned refried pinto beans*, warm
Salt to taste
1/4 teaspoon ground cumin
2 to 3 tablespoons grated cheddar cheese
Fresh salsa (organic)
1 green onion, thinly sliced
Preheat 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.
Per serving (about 17oz/473g-wt.): 430 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 940mg sodium, 73g total carbohydrate (11g dietary fiber, 3g sugar), 17g protein