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Stuffed Potatoes with Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and
avocado. This easy, healthy family dinner comes together with just 10 minutes of active time, so you can make it
on even the busiest of weeknights. This recipe is just as delicious with sweet potatoes in place of russets.

By Devon O'Brien | Updated on April 18, 2024

Tested by EatingWell Test Kitchen
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Prep Time: 10 mins

Additional Time: 15 mins
Total Time: 25 mins
Servings: 4
Yield: 4 potatoes

Nutrition Profile:
Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Low Added Sugar High-Blood Pressure Soy-Free High-
Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

Ingredients
4 medium russet potatoes

½ cup fresh salsa

1 ripe avocado, sliced

1 (15 ounce) can pinto beans, rinsed, warmed and lightly mashed

4 teaspoons chopped pickled jalapeños

Directions
Step 1
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
(Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting
board and let cool slightly.

Step 2
Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't
cut all the way through. Pinch the ends to expose the flesh.

Step 3
Top each potato with some salsa, avocado, beans and jalapeños. Serve warm.

Originally appeared: EatingWell Magazine, October 2019

Nutrition Facts
Per serving: Serving Size 1 potato 324 calories; total fat 8g ; saturated fat 1g ; sodium 422mg ; total
carbohydrate 57g ; dietary fiber 11g ; total sugars 5g ; protein 9g ; vitamin c 21mg ; calcium 75mg ; iron 3mg ;

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potassium 1416mg

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