Southwestern Twice Baked Potatoes

    Found this recipe from the "Forks Over Knives" website... vegetarian twice baked potatoes! No meat or dairy! They were pretty tasty, but a little dry as expected. I may use some Olive Oil Cooking Spray next time in sauteing the veggies. We will definitely make these again though! Lots of protein!

1. Preheat the oven to 350º and bake russet potatoes (washed, scrubbed & poked with a fork) for 50-60 min, depending on the size and amount. Let cool. Slice in half and scoop out the insides into a bowl.

2. Chop 1 red bell pepper & 1 medium onion, then brown in skillet, adding a bit of water when necessary to keep the veggies from sticking to the bottom of the pan.

3. After 7-8 min, add minced garlic, cumin, chile powder, and jalepeno peppers if desired. 

4.  Add 1-15 oz can of low sodium black beans (drained & rinsed) and 1-10oz package of frozen corn OR 1 ear of fresh sweet corn (boiled, with the kernels stripped off). Add 1/2 c of fresh cilantro (chopped) & sea salt to taste.

5. OPTION 1 - mix all veggies with scooped-out potato filling. OPTION 2 - mix veggies with 12 oz of firm tofu (chopped up or blended).

 We chose option 1 & used about 1/2. 



6. Fill potato skin halves with filling, sprinkle with spices, and bake in oven for another 30 min.

7. Enjoy hot! Ta - Da!!!!