TWICE-BAKED TEX MEX POTATO
Gluten-Free and Vegetarian Dish, Budget Friendly
Serves 1.
Per serving (1 potato/508g-wt.): 440 calories (40 from fat), 4.5g total fat, 2g saturated fat, 10mg cholesterol, 840mg sodium, 88g total carbohydrate (15g dietary fiber, 4g sugar), 15g protein
Preheat oven to 400°F. Prick potato all over with a fork and place on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. (Alternatively, microwave potato about 10 minutes until soft.) Meanwhile, preheat broiler. Cut open potato and scoop about ½ cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Refill potato with bean mixture, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve.