As I have written previously, I am not a big mayonnaise person. (Sometimes really nice ones are okay.) I am definitely not a dumping hillman’s into recipes person. In the same spirit, sour cream is not that much my thing either! Sorry!! Which generally creates an issue on the matter of TWICE BAKED POTATOES. With normal baked potatoes, you can leave the sour cream off and others can partake. Twice bakeds, everyone is kind of committing to the recipe having sour cream incorporated.
So! These are a southwest version with no sour cream. Could still put some sour cream out for people to top with if desired.
SOUTHWEST TWICE BAKED POTATOES
Serves 3-4
4 russet potatoes
2 tablespoons cream cheese
1/4 cup milk
1/2 teaspoon cumin
15 ounces black beans
2 green onions, chopped
3/4 cup cheddar
1 cup bacon, crumbled
Salt & pepper
Preheat oven to 400 degrees and bake potatoes using this super fast method.
Then, hollow out insides of baked potatoes. Mash removed potato with cream cheese, milk, cumin, and salt & pepper. Stir in black beans, green onions, half of cheddar, and bacon crumbles. Spoon filling into hollowed potatoes. Top with remaining cheddar. Bake for 15 minutes.
- 4 russet potatoes
- 2 tablespoons cream cheese
- ¼ cup milk
- ½ teaspoon cumin
- 15 ounces black beans
- 2 green onions, chopped
- ¾ cup cheddar
- 1 cup bacon, crumbled
- Salt & pepper
- Preheat oven to 400 degrees and bake potatoes using this super fast method (link above).
- Then, hollow out insides of baked potatoes. Mash removed potato with cream cheese, milk, cumin, and salt & pepper.
- Stir in black beans, green onions, half of cheddar, and bacon crumbles.
- Spoon filling into hollowed potatoes. Top with remaining cheddar.
- Bake for 15 minutes.
Adapted from Cookin’ Canuck.
