Twice-Baked Tex Mex Potato
  • 1 10-12 oz russet potato
  • 1 tablespoon sour cream
  • 1/2 cup refried beans -- warm
  • salt to taste
  • 1/4 teaspoon ground cumin
  • 3 tablespoons cheddar cheese -- grated
  • fresh salsa
  • 1 green onion -- thinly sliced
  1. Preheat oven to 400 degrees. Prick potato all over with a fork and place on a baking sheet. Bake until just tender, 1 hour; set aside until cool enough to handle. (Alternatively, microwave potatoe about 10 minutes until soft). Meanwhile, preheat broider. Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Refill potato with bean mixture, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve.
This is a great easy recipe from the little maganize you get from Whole Foods!