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3/6/13 – Leslie Clem Edmunds
Loaded Potatoes
let it snow, let it snow, let it snow.
I can’t believe I’m even saying that. It’s March 6th.
but it’s Ohio. the land of weirdo weather.
look how pretty, though.
I planned on speaking to students at Carroll High School this morning, but their school day was canceled… so this dietitian got the morning off
Yay for getting to enjoy my lunch at home, instead of my normal packed lunch. I wanted something warm & comforting and a recipe to use up some potatoes I had.
Loaded Potatoes sounded yummie-in-my-tummy!
Slightly adapted from Skinny Taste.
Ingredients:
- 4 medium-sized sweet potatoes or russet potatoes {Sweet potatoes for Leslie, russet potatoes for Darbear}
- 1/2 cup Greek yogurt (or sour cream)
- 1 tsp olive or canola oil
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 tsp chili powder
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp cumin
- a pinch of salt
- 1 can black beans, rinsed and drained
- 1/2 cup salsa
- 1/2 cup shredded cheese
- 1/4 cup chopped scallions or cilantro
Directions:
- Bake Potatoes: In the oven for 45 minutes at 400°F or microwave for 8-10 minutes (for four potatoes). Make sure you poke holes in the potato with a fork prior to cooking.
- Cook Veggies, Beans and Spices: Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).
- Finish off the potato! Slice the potato lengthwise down the middle and top with 2 Tbsp shredded cheese, 1/3 cup of black bean mixture, 2 Tbsp Greek yogurt or sour cream, and 2 Tbsp salsa.
This was so yummm…and filling.
The mixture of protein (beans, cheese, yogurt), fat (cheese), and fiber (potatoes, beans, peppers, onions) creates a satisfying dish.
I’ll def be making this one again.
Happy Hump Day!