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Speedy stuffed potato
Prep: 5 min
Cook: 8 min
Servings: 2
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This stuffed spud is bringing big nachos flavours to a potato near you!
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Ingredients

  • 2 medium potato
  • 400 g can mixed beans, black beans or kidney beans, drained and rinsed
  • 1/2 cup frozen corn kernel
  • 4 tbs tomato salsa
  • 2/3 cup cheese, grated
  • 2 tbs Greek or natural yoghurt

Method

  1. Wash potatoes and prick all over with a fork. Microwave on HIGH for 3 minutes, then flip and microwave for another 3 minutes, till soft. Be careful, the steam will burn!
  2. While potato is cooking, drain the kidney beans in a colander and add the frozen corn. Use hot water to defrost the corn and rinse the beans at the same time.
  3. Cut an X into the potato, not cutting all the way through. Use a fork to mash the centre a bit and make room for the toppings.
  4. Load with corn, beans, salsa and cheese. Microwave for 1-2 minutes on HIGH to warm the fillings and melt the cheese.
  5. Top with a dollop of yoghurt and any optional extras.

Variation:
  • Add or swap in other chopped vegies like tomato, red onion or capsicum. 
  • If you have more time, bake the potato in the oven for a nice crispy skin. Prick all over, rub with olive oil and place directly on the oven rack for 60 – 80 minutes at 200ºC fan forced.
Serving Suggestion:

We like adding fresh coriander, pickled jalapenos and/or chili flakes ontop for serving. 

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Nutrition Information

per serving per 100g
Energy 1999 kJ 456 kJ
478 Cal 109 Cal
Protein 27.2 g 6.2 g
Fat, total 25.4 g 3.5 g
— saturated 8.9 g 2 g
Carbohydrate 47.7 g 10.9 g
— sugars 14 g 3.2 g
Sodium 542 mg 123 mg
Fibre 16.4 g 3.7 g

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