Speedy Baked Potatoes

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  • Yield: 4 servings
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2 large baking potatoes

1 can corn niblets

1 can black beans, drained and washed

1 can stewed tomatoes

1 onion, chopped

1 tsp. chili powder

cilantro as needed

1 green onion, sliced

olive oil as needed

1 tsp. fat-free sour cream


  1. Pierce potato with fork and microwave on high heat until potato is soft, around seven minutes. Heat oil in saucepan and cook onions and chili powder. Add black beans, tomatoes and corn and simmer until heated through, adding cilantro during the last few minutes. Slice cooked potato and top with black bean sauce and a dollop of fat-free sour cream and garnish with sliced green onions.