Ingredients for Bean Stuffed Potatoes
- 4 large russet potatoes
- 1 (15-ounce) can of beans
- 1 teaspoon chili powder
- salt to taste
- 1 tablespoon olive oil
- shredded cheddar cheese (optional)
- a dollop of sour cream (optional)
- 1 tablespoon bean liquid
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- pepper to taste
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How to Make Bean Stuffed Potatoes
- Preheat oven to 180°C (375°F).
- Wash 4 large russet potatoes thoroughly and prick several times with a fork.
- Bake for 45-60 minutes, or until potatoes are easily pierced with a fork.
- Remove from oven and let cool slightly.
- Once cool enough to handle, carefully slice off a large section from the top of each potato to create a boat shape.
- Gently scoop out the potato flesh, leaving about a 1/4-inch border, and set aside.
- In a medium bowl, combine 1 (15-ounce) can of your favorite beans (drained and rinsed), 1 tablespoon of the bean liquid, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and pepper to taste.
- Add the scooped-out potato flesh to the bean mixture.
- Mash gently with a fork until mostly combined, leaving some texture.
- Spoon the bean mixture into the potato skins.
- Top with shredded cheddar cheese (optional) and a dollop of sour cream (optional).
- Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until heated through and cheese is melted and bubbly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
1g
Carbs
14g
