Healthy Speedy Stuffed Potato Recipe
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
- 1/3 cup cheese, grated
- 2 tbs Greek or natural yoghurt
Method
- 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!
- 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.
- 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.
- Load with corn, beans, salsa and cheese. Microwave for 1-2 minutes on HIGH to warm the fillings and melt the cheese.
- 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.
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