Ingredients for Vegetarian Stuffed Potatoes
- Russet Potatoes
- Vegetarian Chili
- Cheddar Cheese
- 1/2 medium onion, chopped
- Mrs. Dash Seasoning Mix
- Garlic
- Ground Cumin
- Balsamic Vinegar
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How to Make Vegetarian Stuffed Potatoes
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes several times with a fork. Microwave on high for 5-7 minutes, or until slightly softened.
- While potatoes are microwaving, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 1/2 medium onion (chopped), 1 bell pepper (chopped), 1 (15-ounce) can of black beans (drained and rinsed), 1 (15-ounce) can of corn (drained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Bake the potatoes in the preheated oven for 20-25 minutes, or until the potatoes are tender and the skin is slightly crispy.
- Remove potatoes from oven, let cool slightly, then cut a lengthwise slit in each potato. Gently fluff the inside with a fork.
- Spoon the chili mixture evenly over the potatoes.
- Top with 1/2 cup of shredded cheddar cheese (or your favorite cheese).
- Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
- Garnish with a dollop of sour cream and guacamole (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
12g
Fat
30g
Carbs
13g
