Loaded Baked Potato
It's a lot more fun to pig out when you're doing no harm. This recipe is fast, easy and low fat, although you'd never know it if you weren't the one making it. If it's your new year's resolution to eat healthier, make this!
Serves 1
You'll Need:
1 small potato
1/2 tablespoon olive oil
1/2 cup canned beans, washed and drained
1/2 small yellow onion, chopped
1/4 cup frozen corn kernels
1/2 tablespoon chipotle sauce, or any hot sauce
1/2 tablespoon butter or butter substitute (like Smart Balance)
1 tablespoon low fat shredded mozzarella cheese
Here's How:
1. Preheat the oven to 425 degrees. Wash and dry the potato, then wrap it in a moist paper towel. Microwave for 5-6 minutes, or until fork tender.
2. While the potato cooks in the microwave, heat the olive oil in a skillet over medium high heat. Add the beans, onion, corn, hot sauce, and salt and pepper to taste. Cook for 5 minutes, or until the onions are soft. Transfer to a bowl.
3. Slice the potato in half lengthwise. Use a spoon to scoop out some of the flesh and transfer it to the bowl with the beans. Add the butter substitute and mix together until combined and the butter is melted.
4. Place the potato halves on a baking sheet. Scoop the bean filling back into the potato halves and top with cheese. Bake for 10 minutes, or until the cheese is melted. Optional: Top with a dollop of low fat sour cream or plain Greek yogurt.
You'll Need:
1 small potato
1/2 tablespoon olive oil
1/2 cup canned beans, washed and drained
1/2 small yellow onion, chopped
1/4 cup frozen corn kernels
1/2 tablespoon chipotle sauce, or any hot sauce
1/2 tablespoon butter or butter substitute (like Smart Balance)
1 tablespoon low fat shredded mozzarella cheese
Here's How:
1. Preheat the oven to 425 degrees. Wash and dry the potato, then wrap it in a moist paper towel. Microwave for 5-6 minutes, or until fork tender.
2. While the potato cooks in the microwave, heat the olive oil in a skillet over medium high heat. Add the beans, onion, corn, hot sauce, and salt and pepper to taste. Cook for 5 minutes, or until the onions are soft. Transfer to a bowl.
3. Slice the potato in half lengthwise. Use a spoon to scoop out some of the flesh and transfer it to the bowl with the beans. Add the butter substitute and mix together until combined and the butter is melted.
4. Place the potato halves on a baking sheet. Scoop the bean filling back into the potato halves and top with cheese. Bake for 10 minutes, or until the cheese is melted. Optional: Top with a dollop of low fat sour cream or plain Greek yogurt.
Recipe Remix: This can just as easily be a huge potato skin. Instead of mixing the inside of the potato with the beans, leave it out. Just top the halves of the potatoes with the beans and bake.
