Photo by Rachael Brugger |
Ingredients
- 4 russet potatoes
- 1 T. plus 1 tsp. olive oil
- 1 T. coarse sea salt
- 1 cup shredded mild cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup black beans
- 1 cup diced red pepper
- 2 cups steamed broccoli florets
- 1/2 cup sliced green onions
- 1 cup fresh salsa
- salt and pepper to taste
- 2 slices cooked bacon, crumbled (use turkey bacon to lower fat content)
- 1/2 cup low-fat sour cream
Preparation
Heat oven to 400 degrees F. Scrub potatoes and pierce with knife. Rub each potato with oil and roll in salt. Bake on baking sheet covered with foil for 45 minutes to 1 hour until tender. (Parents will need to test or supervise testing, depending on the child’s age and experience level.)
While potatoes cook, prepare toppings, separating into bowls and setting in refrigerator until ready to use.
When potatoes are cool, slice in half and scoop out insides with spoon or melon baller. (Refrigerate discarded potato in a sealed container for use in a future dish, such as potato cakes.) Turn oven to low broil. Brush remaining oil on inside of potato and place skins back in oven. Broil for 5 minutes or until edges begin to brown.
Remove potato skins from oven, immediately dress with toppings and return to broiler until cheese melts. Top with sour cream and enjoy!
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