When I successfully ran the Philadelphia Half Marathon (my first) last November, I honestly thought I'd be done with running for a while. Especially since the winter months were ahead of me and the biggest cause of stress while training (ie. being unemployed) had disappeared after I started my new job just after Christmas. But January rolled around and I knew something was missing. I needed to run.
To get my fix, I signed up registered for the More Magazine/Fitness Magazine Half Marathon in April and immediately tried to think of new ways to incorporate more protein into my diet that didn't necessarily involve eating meat. Although I was receiving a steady paycheck again, I knew that climbing out of the life of an unemployed New Yorker was going to take some time, and I kept myself on a pretty strict budget. The real question was: How was I going to inexpensively incorporate protein into my diet?
I opened the doors of kitchen cabinets and was struck by inspiration. (Actually, I was struck by one of the cabinet doors because I opened it right into my face. Details.)
Honestly, I don't know why I never thought to do this before. I love Southwestern flavors and this baked potato did not disappoint! You can tell by the pictures that the potato will be plenty of food for one meal and it's a fantastic vegetarian option. And the best part? I had all of the ingredients already in my kitchen because I did such a great job stocking my pantry.
Give this recipe a try -- I think you'll love it! So, what do you put on your baked potatoes?
Southwestern Stuffed Baked Potatoes
- 2 large russet potatoes, scrubbed
- 1/3 cup canned black beans, drained and rinsed
- 1/2 cup prepared salsa
- 1 tablespoon extra-virgin olive oil
- Zest of small lime
- 1/4 teaspoon fajita seasoning
- Shredded cheddar
- Sour cream (optional)
- Preheat broiler.
- Prick potatoes with a fork 4-5 times per side. Microwave for 5 minutes. Turn the potatoes over and microwave for an additional 4 minutes.
- While the potatoes are cooking, combine black beans and salsa in a small bowl.
- In another small bowl, combine olive oil, lime zest, and fajita seasoning.
- Put potatoes on a baking sheet. Cut top of potatoes lengthwise with a knife. With a towel, push ends of the potatoes together to split open. Fluff the cooked potatoes with a fork.
- Drizzle the olive oil mixture over the potatoes and stir gently to combine. Spoon the black beans and salsa over the top. Top with shredded cheddar according to personal preference.
- Place baking sheet under the broiler until the cheese is bubbling, but not too browned. Top with a dollop of sour cream, if desired, and serve immediately.
Recipe by Michelle Rittler, Taste As You Go