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Mexican Stuffed Potato
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: Hungry Girl
| One 8 oz. | medium baking potato |
| 2 Tb. | fat-free liquid non-dairy creamer |
| 2 Tb. | shredded fat-free cheddar cheese |
| 1/4 c. | canned black beans |
| 1/2 tsp. | taco seasoning mix, dry |
| 2 Tb. | chopped tomatoes |
| 1 Tb. | chopped scallions |
| Dash | salt |
| Dash | black pepper |
| Optional topping | fat-free sour cream |
Pierce potato in serveral places with a fork. Next, peel the skin off the top of the potato only. Place potato, peeled side up, in the microwave and cook for 6-8 minutes (until tender). Wait 2 minutes before removing potato from the microwave.
Gently remove all of the pulp from the potato and place it in a microwave-safe dish. Set the empty shell aside. Add the creamer, cheese, taco seasoning, salt, and black pepper to the potato pulp and stir. Microwave mixture for 45 seconds and stir again.
Next, heat balck beans in the microwave.
Place half of the cheesy potato mixture in the potato shell and then top with half of the black beans. Repeat.
Top potato with tomatoes and scallions and, if desired, sour cream.
Each serving=277 calories
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