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Corn and Bean Stuffed Potatoes
Source: dLife

A delicious Mexican style baked potato.

Prep Time: 25 minutes
Cook Time: 75 minutes
Difficulty: Intermediate

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
, 1 1/2 Vegetables , 2 Starch
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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Ingredients Directions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Combine the corn, beans, salsa, and cilantro and mix well.
  4. When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin.
  5. Mash the scooped out potato pulp and stir it into the stuffing. Add salt and pepper.
  6. Refill the potato skins and bake for 30 minutes. Sprinkle with sliced olives if desired, and serve.

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