SOUTHWEST TWICE BAKED POTATOES

June 26, 2014
Rachel Schultz

SOUTHWEST TWICE BAKED POTATOES from Rachel Schultz

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.

SOUTHWEST TWICE BAKED POTATOES from Rachel Schultz

SOUTHWEST TWICE BAKED POTATOES
 
Author:
Serves: 3-4
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees and bake potatoes using this super fast method (link above).
  2. Then, hollow out insides of baked potatoes. Mash removed potato with cream cheese, milk, cumin, and salt & pepper.
  3. Stir in black beans, green onions, half of cheddar, and bacon crumbles.
  4. Spoon filling into hollowed potatoes. Top with remaining cheddar.
  5. Bake for 15 minutes.

Adapted from Cookin’ Canuck.

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Comments

  • I love twice baked potatoes and all their starchy/cheesy goodness. I laughed when you talked about eating these at a friend’s house for the first time. I remember feeling the exact same way when I would eat dinner at other people’s houses. Often times I didn’t even try to taste the food if I didn’t think I’d like it. I just took a bite, a big gulp of water and swallowed it down. Pretty sure they knew what I was up to.
    Anyways….these look good!

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