Southwestern Twice Baked Potatoes
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
4 medium Russet Potatoes, 5-6 ounces each, scrubbed and dried
1/2 teaspoon Olive Oil
1/3 cup Nonfat Plain Greek Yogurt
2 tablespoons Skim Milk
1/2 teaspoon Cumin
salt and pepper, to taste
1 Green Onion, finely sliced
1 small Jalapeño, seeded and finely chopped
1/3 cup Canned Sweet Corn, drained
1/4 cup Grape Tomatoes, chopped
3/4 cup Canned Black Beans, drained and rinsed
2/3 cup Shredded Cheddar Cheese, divided
Plain Greek Yogurt
Preheat toaster oven to 400°F.
Use a sharp knife or fork to stab the potatoes on each side. Rub with olive oil and place on a baking sheet or rack.
Bake potatoes for 45 to 60 minutes until a knife slides easily into each one.
Remove potatoes and cool slightly, about 5 minutes.
Slice potatoes in half lengthwise and scoop out the potato pulp leaving a 1/4-inch shell inside the skins.
Mash pulp with yogurt, milk, cumin, salt and pepper. Stir in green onion, jalapeno, corn, tomatoes, black beans and half of the shredded cheese.
Stuff the empty shells with the potato mixture, sprinkle with remaining cheese and bake at 350F for 10 minutes until warmed.
Broil for 2-3 minutes until the cheese is bubbly and browned.
Serve with a dollop of yogurt, salsa, avocado and cilantro or your favorite toppings.
To Bake Later:
Stop after filling the shells and store your potatoes refrigerated in a covered container for 2 to 3 days or wrapped in plastic and frozen for up to 3 months.
Bake refrigerated potatoes in a 350°F oven for 15 to 20 minutes before broiling. Bake frozen potatoes at 350°F for 30 to 40 minutes.