When you’re strapped for time, baked potatoes are an easy side dish that can be cooked in the microwave in just minutes. Add a few healthy ingredients, and you’ve got a nutritious main course that really hits the spot.
Packed with black beans, salsa and veggies, my recipe for Quick Fiesta Stuffed Potatoes is an easy-to-make vegetarian dish that even kids will love.
4 large russet baking potatoes, scrubbed
1 (15-ounce) can black beans, drained and rinsed
1 (8 ounce) box, frozen broccoli florets, thawed
1-1/2 cups prepared mild salsa or medium salsa
1 tablespoon olive oil
1 tablespoon lemon juice or lime juice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup shredded cheddar cheese
4 tablespoons sour cream (optional)
Prick potatoes with a fork 4 to 5 times per side. Microwave for 5 minutes; turn and cook for an additional 4 minutes. Remove and cover with a clean dish towel to allow potatoes to continue to steam.
While potatoes are cooking, combine beans, broccoli, salsa and ½ tablespoon of chili powder, salt and black pepper in a medium bowl. Cover with plastic wrap, leaving one corner folded back to allow steam to vent. Cook on high for 5 to 7 minutes.
Place potatoes on a large plate. Cut tops lengthwise with a knife. With a towel, push ends together to split open. Fluff potatoes with a fork.
In another small bowl, combine olive oil, lemon or lime juice, remaining ½ tablespoon of chili powder, and ½ teaspoon salt and black pepper. Drizzle olive oil mixture over the potatoes and stir gently to combine. Spoon bean mixture over top. Sprinkle with shredded cheddar.
Microwave potatoes on high until cheese is bubbling, about 1 to 2 minutes. Top with a dollop of sour cream or additional salsa, if desired, and serve immediately.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”