Friday, January 4, 2013

Mexican Loaded Taters

Yet another use of my Black Bean Salsa is making really healthy twice baked potatoes!  It tends to be much healthier than loading it full of sour cream and bacon!

Mexican Loaded Taters

 *Serves 2

2 Small-Medium Russet Potatoes
1/3 C. Chunky Salsa (photographed with my black bean salsa)
Olive Oil
Salt, Pepper, Garlic Powder, Chili Powder

1. Wash the potatoes really well and stab all over with a fork.  Put them in a microwave safe dish. drizzle olive oil on them and roll them around.  Microwave for 6-8 mins depending on the size.  Preheat the oven to 350 degrees.
2. Take out and cut in half.  Spoon out the insides and mix with the salsa. 
3. Place the skins in an oven safe dish that's sprayed with non-stick spray.
4. Spoon the mixture into the skins and sprinkle the seasonings on top.
5. Bake for 20-25 mins. 

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