Santa fe spuds

6 Servings

Ingredients

Quantity Ingredient
3 larges Russet potatoes
Olive oil, butter-flavored
Nonstick cooking spray
¼ teaspoon Salt
¼ teaspoon Dried thyme leaves
2 cups Frozen sweet corn, black
Bean, red pepper, green
Pepper, and celery blend
1 Green onion, finely chopped
1 cup Salsa
½ cup Sour cream
½ cup Shredded cheddar cheese

Directions

Scrub the potatoes thoroughly and pierce with a fork. Bake unpeeled in a microwave oven on high for 10 minutes. Turn and cook on high for 10 minutes longer; or until the potatoes are soft to the touch. Allow to cool slightly, or until you can handle them.

Heat a conventional oven to 350 degrees. Lightly coat a shallow baking dish with nonstick cooking spray. Cut the potatoes in half lengthwise. Use a spoon to scoop the pulp from the inside of the potato halves, leaving a ¼ inch to ½ inch shell of pulp inside the skin. Reserve the pulp.

Spray the insides of the potato shells lightly with the cooking spray. Bake shells in the oven for 20 to 25 minutes or until lightly browned around the edges and slightly crispy. (you can bake the shells up to two days in advance, refrigerate them and fill before serving.)

Combine the reserved potato pulp in a large mixing bowl with the salt, thyme, frozen corn-black bean blend, green onion, salsa and sour cream. Stir to blend ingredients. Mound the potato-vegetable mixture in the prepared potato shells and top each shell with shredded cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the filling is hot.

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