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TEX-MEX STUFFED POTATOES

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 2 large baking potatoes
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 3/4 southwestern cup frozen corn with green and red peppers
  • 1/8 teaspoon chili powder
  • 1/4 cup Blue Bonnet® Spread-tub
  • 1/2 cup plain nonfat Greek yogurt
  • 1/8 teaspoon salt
  • 1/2 cup shredded Colby & Monterey Jack cheese
DIRECTIONS

Wrap each potato individually in microwaveable plastic wrap; place on microwave-safe plate. Microwave on HIGH 6 minutes. Turn over; microwave 5 minutes more or until soft.

Meanwhile, combine beans, corn and chili powder in small bowl. Microwave on HIGH 2 to 3 minutes or until corn is thawed and mixture is hot.

Unwrap potatoes and cut in half lengthwise. Scoop out potato flesh, leaving 1/4-inch thick shells. Combine potato flesh, Blue Bonnet, yogurt and salt in medium bowl; mash mixture with back of spoon until desired consistency. Add bean mixture; stir to combine.

Spoon mixture evenly into potato shells. Place on microwave-safe plate; top each evenly with cheese. Microwave on HIGH 1 minute or until cheese melts.