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Black Bean and Corn-Stuffed Potatoes

Potatoes are tricky when it comes to freezing (they can turn black). But when prepared certain ways, they will freeze beautifully and since discovering how well twice-baked potatoes do, I like keeping a few tucked in the freezer for a quick lunch or dinner side dish. This black bean and corn-stuffed version remind me of a chili-topped potato and I think they make a tasty and filling meatless meal along-side a salad or piece of fruit.

Black Bean and Corn-Stuffed Potatoes

Author/Source:

Pam @ onceamonthmeals.com

Ingredients:

  • 4 medium potatoes
  • 0.5 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 15 ounces black beans, drained and rinsed
  • 1.5 cups frozen whole kernel corn
  • 1.5 cups salsa (I use mild)
  • 0.25 cup (or more) shredded cheddar cheese or Mexican blend
  • 0.25 cup chopped cilantro
  • salt and pepper to taste

Directions:

Wash potatoes and poke a few times with a fork. Wrap in foil and bake at 350F for an hour, or until done. Cool to the touch. Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact. Place potato pulp in a bowl and mash. Add onion, garlic, cumin, chili powder, black beans, corn, salt and pepper, and cilantro to the mashed potato pulp. Spoon potato mixture into potato skins. It will seem like A LOT of filling, but stuff the potato skins pretty full. Sprinkle with cheese. Place in a baking dish and bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted.

Freezing Directions:

Prepare as above, but do not bake a second time. After sprinkling with cheese, wrap in plastic wrap, and place each stuffed potato in a freezer bag. When ready to serve, remove plastic wrap and bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through and cheese is melted.

Servings: Makes 8 stuffed potato halves (4 servings for a main dish, 8 servings for a side dish)

 

**conversion chart image provided by Erik Spiekermann

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4 Responses to “Black Bean and Corn-Stuffed Potatoes”

  1. Christy says:

    Found your recipe on Ziplist. I made it for dinner tonight, and LOVED it! Big hit at our house. Thanks for all the great ideas! have an awesome weekend!

  2. Valerie says:

    Thank you for sharing the recipe! My freezer group exchanged this and they were wonderful.

  3. Marissa says:

    You include salsa in the ingredients but it is not mentioned in the directions. Are you suppose to mix that in with the potato mixture? I’m assuming from the picture that is probably the case. I ended up leaving it out of mine and then allowing everyone to add when we served them. They were delicious! I plan to make more right now so I can keep some in the freezer.

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