Thursday, January 31, 2013

Twice-Baked Tex-Mex Potato

Here's a healthy twist on those darned baked potatoes that everyone loves to load with sour cream, butter, and bacon.  This will still fill that craving with something healthier and you won't actually feel like you are "on a diet."  Try it out!

Twice-Baked Tex-Mex Sweet Potato

Serves 1

All of your favorite Tex-Mex flavors are here: cumin, fresh salsa and refried beans. Make this versatile recipe for one, or for a crowd. It's big on flavor, yet easy on the budget. 


Per serving: roughly 350- 400 cals depending on the size of your potato


1 medium sized Sweet potato
1 tablespoon greek yogurt
1/2 cup canned refried black beans, warm
Salt to taste (easy on the salt though!)
1/4 teaspoon ground cumin
2 to 3 tablespoons feta
Fresh salsa
1 green onion, thinly sliced
Ground Turkey (optional for added lean protein)


1. Preheat oven to 400°F. Prick potato all over with a fork and arrange on a baking sheet. Spray lightly with EVOO and sprinkle with black pepper.  Bake until just tender, about 1 hour; set aside until cool enough to handle. 

2. Meanwhile, preheat broiler. Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add greek yogurt, beans, salt and cumin and mash with a fork to combine. Also, if you chose to add ground turkey (as I did) this is when you would mix in the cooked ground turkey! 

3. Use bean mixture to refill potato, then top with cheese and return to baking sheet or place in a small baking dish. 

4. Broil until golden brown and skin is crispy looking, about 2 minutes. Top with salsa and green onions and serve.

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