Do You Spell Potato With An E?

Growing up we ate potatoes at every meal. I mean every meal. My family is Irish and really like their potatoes.  


I also grew-up in Indiana. Home to Dan Quayle who regularly misspells potato .... but I digress. 


After I moved out I don't think I ate another potato until I discovered sweet potato fries. Still somewhat in the potato family. 


A few weeks ago I was stumbled upon this recipe and decided to give it a try. 


These potatoes are delicious! I thought some crumbled bacon would have made the taters more tasty, but would probably disqualify the recipe as "light." 

Recipe from Cooking Light 

Prep: 4 minutes; Cook: 10 minutes

Prep Time: 4 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)

Ingredients

• 4  (6-ounce) baking potatoes
• Cooking spray
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2  cups  frozen whole-kernel corn
• 1 1/2  cups  fresh salsa
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
• 1/4  cup  chopped fresh cilantro

Preparation

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.