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4 potato halves
Prep time:
5 minutes
Cooking time:
10 minutes


2 medium potatoes (about 5x2½-inches each)
1 cup black beans, drained and rinsed
¾ cup salsa
1 cup corn (canned and drained, frozen, or fresh cooked)
½ cup shredded cheese (try cheddar, pepper jack, or Mexican blend)


  1. Wash hands with soap and water.
  2. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on HIGH for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
  3. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2 to 3 minutes, stirring occasionally, until heated through.
  4. Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.
  5. Refrigerate leftovers within 2 hours.


  • Try kidney or pinto beans instead of black beans.
  • Add leftover cooked chicken, turkey or ground beef.
  • Topping ideas: chopped cilantro, hot sauce, avocado, black olives, green onion, cooked meat or tofu, plain low-fat yogurt or sour cream.