Prep Time: 5 mins
Cook Time: 8 mins
Serves: 2
Gluten Free / Vegetarian / Quick Dinner
Ingredients
- 2 Medium potato
- 400 g can mixed beans, black beans or kidney beans, drained and rinsed
- 1/2 cup frozen corn kernel
- 4 tbs tomato salsa
- 2/3 cup cheese, grated
- 2 tbs Greek or natural yoghurt
Method
- Wash potatoes and prick all over with a fork. Microwave on HIGH for 3 minutes, then flip and microwave for another 3 minutes, till soft. Be careful, the steam will burn!
- While potato is cooking, drain the kidney beans in a colander and add the frozen corn. Use hot water to defrost the corn and rinse the beans at the same time.
- Cut an X into the potato, not cutting all the way through. Use a fork to mash the centre a bit and make room for the toppings.
Nutrition Information
| per serving | per 100g | |
| Energy | 1999 kJ | 456 kJ |
| 478 Cal | 109 Cal | |
| Protein | 27.2 g | 6.2 g |
| Fat, total | 25.4 g | 3.5 g |
| — saturated | 8.9 g | 2 g |
| Carbohydrate | 47.7 g | 10.9 g |
| — sugars | 14 g | 3.2 g |
| Sodium | 542 mg | 123 mg |
| Fibre | 16.4 g | 3.7 g |
The Better Health Channel – Live Lighter – for full details
hhttps://livelighter.com.au/recipe/837/speedy-stuffed-potato
Please check the recipe if you have any allergies.
