Posted on March 12, 2012

Southwestern Twice Baked Potatoes

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  • Serves 62
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Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version makes a hearty healthy meal, filled with black beans, corn and spices—well worth the effort.

Instructions

Preheat oven to 350° F.

Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.

Saute the onions and red pepper in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.

Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.

When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a ¼-inch wide rim. Divide the filling evenly between the potato halves and bake for 30 minutes.


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