Southwestern Stuffed Potatoes
These Southwestern Stuffed Potatoes are a quick and hearty meal, filled with a warm, zesty mix of black beans, corn, and salsa, then topped with melty cheddar cheese. Ready in just 10 minutes using the microwave, they’re a flavorful, veggie-packed dish perfect for busy weeknights.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
4 Russet Potatoes
1 15-oz can Black Beans
1 15-oz can Corn
Fridge and Freezer
1 cup Cheddar Cheese
1 ½ cups Salsa
Directions
Wash hands with soap and water. Open the cans of beans and corn, drain and rinse.
Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on HIGH for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2 to 3 minutes, stirring occasionally, until heated through.
Cut potatoes in half lengthwise and flatten with a fork. Divide bean mixture between the halves. Sprinkle it with cheese and serve warm. Makes 8 potato halves, 1 serving is 2 halves. Refrigerate leftovers within 2 hours.