Black Bean and Corn-Topped Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 4 minutes
  • Cook Time: 10 minutes
  • Yield: 4 servings


  • 4 MicroBaker Russet Potatoes
  • cooking spray
  • ½ cup Pacific Gold Yellow Onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 (15 oz) can no-salt-added black beans, rinsed and drained
  • 1 ½ cups frozen whole-kernel corn
  • 1 ½ cups fresh salsa
  • ¼ cup reduced-fat cheddar-Jack cheese, shredded
  • ¼ cup fresh cilantro, chopped


  • Following MicroBaker potato instructions on the package, place unopened, sealed MicroBaker potato in microwave.  Do not put puncture holes in wrap! Cooking 2 potatoes at a time, cook 12-14 minutes.  Cooking times may vary.  Potatoes may whistle in microwave.  Use caution when removing MicroBaker potatoes from microwave, they will be hot! Pull easy open strip and let cool.
  • While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients, sauté 3 minutes. Reduce heat to low.  Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  • Split potatoes lengthwise, cutting to, but not through, other side.  Fluff with a fork.  Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Source:  Cooking Light Fresh Food Fast