Monday, February 6, 2012

Black Bean & Corn Baked Potatoes

During Seattle's snowpocalypse, I was able to do something that I never ever get to do:

Bake potatoes instead of microwaving them and saying they're baked!!
Is there anything better than a nice baked potato?  Or mashed potatoes?  Or french fries?  Or jo-jos?  Or scalloped potatoes?  

I love me some potatoes, don't know if I made that clear.  Plus they're a good source of Vitamin C and Potassium.  Also, they're delicious.

I should go ahead and let you know now that the title of this post is a lie.  I actually made Roasted Chickpeas and Corn Baked Potatoes.

But that's too much to say so I will call them Yummy Southwest Baked Potatoes.

Yummy Southwest Baked Potatoes
  • 1 batch Roasted Chickpeas
  • 2 potatoes, or enough for everyone invited to dinner
  • olive oil
  • sea salt
  • 1 batch Roasted Chickpeas  
  • fresh or frozen corn
  • 1/2 c chopped onion (don't add too much or you'll regret it!)
  • ~1 c chopped kale
  • 1/4-1/2 c salsa
  • ~ 1 Tbls each cumin, chili powder, minced garlic
  • more salt, pepper to taste
I used to work at Outback Steakhouse so I prepped our potatoes in the same fashion that OB did: rubbed in olive oil and sprinkled with sea salt.
Don't mind the dirty baking dish; I had just finished roasting some chickpeas and wanted to use the same pan. 
Heat your oven up to 350 degrees and poke some holes in the potatoes to allow steam to escape.  Then let your potatoes bake for an hour to get nice and bake-ified.
Once done, slice the potatoes down the middle, squeeze the ends together very gently, and scoop out all of the delicious flesh.
Combine the potato guts with all the other ingredients; stir to combine.

Carefully spoon some mixture back into the potatoes and bake for another 5-10 min until crispy along the top.
Find more recipes on my Vegan Recipe page!

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