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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Corn and Bean Stuffed Potatoes

Source: dLife

A delicious Mexican style baked potato.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	176.0

Total Carbs	37.5 g

Dietary Fiber	5.2 g

Sugars	2.6 g

Total Fat	0.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	87.5 mg

Protein	6.9 g

Sodium	364.0 mg

Dietary Exchanges 0.5 Fat, 1.2 Vegetables, 1.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 400 degrees.
Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
Combine the corn, beans, salsa, and cilantro and mix well.
When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin.
Mash the scooped out potato pulp and stir it into the stuffing. Add salt and pepper.
Refill the potato skins and bake for 30 minutes. Sprinkle with sliced olives if desired, and serve.