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- Serves 6
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Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream---no more. This version makes a hearty healthy meal, filled with black beans, corn and spices---well worth the effort.
By Forks Over Knives,
Ingredients
- 6 large Russet potatoes
- 1 medium yellow onion, diced small
- 1 red bell pepper, diced small
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon cumin seeds, toasted and ground
- 2 teaspoons ancho chile powder
- One 10-ounce package frozen corn
- One 15-ounce can black beans, drained and rinsed
- 1 teaspoon sea salt, more or less to taste
- ½ cup cilantro, chopped
- ½ cup chopped green onion
- One 12-ounce package extra firm silken tofu, drained
Instructions
- Preheat oven to 350° F.
- Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
- Saute´ the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
- Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
- When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a ¼-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.
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Comments (2)
(5 from 1 vote)Are we supposed to mix the veggie mix with the scooped-out potato?
Great baked potatoes