Baked Potato Ranchero

James Craig's Note:

This recipe is an adaptation of a recipe which was printed in Cooking Light. We enjoy this recipe because it is quick, filling, and inexpensive to prepare.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 ounce shredded cheddar cheese (4 tablespoons)
• 2 tablespoons chopped green onions
• 2 -3 microwaved potatoes

Directions:

1. Combine the first 6 ingredients (tomatoes through cumin) in a large nonstick skillet; stir well, and bring to a boil.
2. Cover, reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally. I like my mixture fairly chunky so you can adjust your cooking time accordingly.
3. Split open the baked potatoes and put the mixture inside.
4. I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions.
5. You can certainly add extra ingredients like sour cream etc.
6. My wife and I usually serve this with a green salad.

Reviews

[Ginny Sue]

This really hit the spot! I was looking for something different for a weekend lunch, and this was such a nice change from sandwiches or soup. My potatoes were fairly large, so a half potato was plenty to fill me up. I put extra chees on top.

[Peter J]

Really enjoyed this one James! Rather than microwave the potatoes I cooked in foil on a BBQ rack. The only change I made was to use a little less black bean paste rather than whole black beans because I couldn't find any locally. I just poured the sauce over the top and took the photo before adding the cheese and onion.