Even the most promising of weeks can turn into a grind. Work, dentist appointments, go here, pick up this and Oh Yeah now it’s time to make dinner!
That’s why filling your fridge with a few creamy, cheesy Southwestern Twice Baked Potatoes is never a bad idea. They’ve got all of your favorite Tex-Mex flavors packed into a crispy potato shell.
Seriously, who doesn't love potatoes? They’re the ultimate in budget-friendly comfort food and so easy to cook.
If you’ve never baked a potato in your toaster oven the method is the same as using a standard oven. We like to rub our potatoes with a little oil before baking to get the skin super crispy.
Is it faster to use a toaster oven? Not really, but it is BETTER.
Your toaster oven will preheat a little quicker, use less electricity and is the only sane way to cook a baked potato during the summer months. Plus it’s fantastic for the “twice-baked” portion of this recipe.
Because once you’ve made the filling and assembled your stuffed potatoes what’s next is up to you.
Finish cooking them now, or save them in the fridge for later?
My husband loves to take these vegetarian twice baked potatoes for lunch. Just 15 minutes in the office toaster oven and he’s got a warm and satisfying meal. The first time he made them, THREE of his coworkers popped by to find out what smelled so good!
Tips For Your Twice Baked Potatoes:
- You can use Greek yogurt, sour cream or ricotta cheese to make the filling.
- Stop mashing early, the filling tastes best if it’s a little chunky
- Substitute whatever veggies and beans you have on hand, kidney beans taste great.
- And don't forget the toppings!
- 4 medium Russet Potatoes, 5-6 ounces each, scrubbed and dried
- 1/2 teaspoon Olive Oil
- 1/3 cup Nonfat Plain Greek Yogurt
- 2 tablespoons Skim Milk
- 1/2 teaspoon Cumin
- salt and pepper, to taste
- 1 Green Onion, finely sliced
- 1 small Jalapeño, seeded and finely chopped
- 1/3 cup Canned Sweet Corn, drained
- 1/4 cup Grape Tomatoes, chopped
- 3/4 cup Canned Black Beans, drained and rinsed
- 2/3 cup Shredded Cheddar Cheese, divided
- Fresh Cilantro
- Plain Greek Yogurt
- Preheat toaster oven to 400°F.
- Use a sharp knife or fork to stab the potatoes on each side. Rub with olive oil and place on a baking sheet or rack.
- Bake potatoes for 45 to 60 minutes until a knife slides easily into each one.
- Remove potatoes and cool slightly, about 5 minutes.
- Slice potatoes in half lengthwise and scoop out the potato pulp leaving a 1/4-inch shell inside the skins.
- Mash pulp with yogurt, milk, cumin, salt and pepper. Stir in green onion, jalapeno, corn, tomatoes, black beans and half of the shredded cheese.
- Stuff the empty shells with the potato mixture, sprinkle with remaining cheese and bake at 350F for 10 minutes until warmed.
- Broil for 2-3 minutes until the cheese is bubbly and browned.
- Serve with a dollop of yogurt, salsa, avocado and cilantro or your favorite toppings.
To Bake Later:
- Stop after filling the shells and store your potatoes refrigerated in a covered container for 2 to 3 days or wrapped in plastic and frozen for up to 3 months.
- Bake refrigerated potatoes in a 350°F oven for 15 to 20 minutes before broiling. Bake frozen potatoes at 350°F for 30 to 40 minutes.