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Stuffed Potatoes With Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.

Active Time
10 mins
Total Time
25 mins
Yield
Serves 4

How to Make It

1. Step
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
2. Step
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
3. Step
Top each potato with some salsa, avocado, beans and jalapeños. Serve warm.

Ingredients

  • 4 medium russet potatoes
  • ½ cup fresh salsa
  • 1 ripe avocado, sliced
  • 1 (15 ounce) can pinto beans, rinsed, warmed and lightly mashed
  • 4 teaspoons chopped pickled jalapeños

Tags

Dairy-FreeDiabetes AppropriateEgg FreeGluten-FreeHeart HealthyHigh Blood PressureHigh FiberLow Added SugarsLow SodiumLow-CalorieNut-FreeSoy-FreeVeganVegetarian

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