Twice-Baked Tex-Mex Potato

This recipe comes from Whole Foods. They have a lot of great recipes on their site, and this one is no exception. These are very filling. One potato will easily serve two people. When I was at Whole Foods this past weekend, I bought a few cilantro chicken sausages. I cooked and sliced one up and added it to the top before sprinkling the cheese on. This is a really tasty weeknight dinner that’s super easy to prepare.

Twice-Baked Tex-Mex Potato

1 (10- to 12-ounce) Russet potato
1 tablespoon sour cream
1/2 cup canned refried pinto beans, warm ( I used fat free beans)
Salt to taste
1/4 teaspoon ground cumin
2 to 3 tablespoons grated cheddar cheese ( I used low-fat Mexican blend)
Fresh salsa
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.