Loaded Baked Potato

DSC03176

Ingredients

  • 4 russet potatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • salt
  • black pepper
  • grated cheese
  • sour cream
  • green onions, chopped

Directions

  1. Preheat oven to 425° F. Bake potatoes for 60 minutes.
  2. In last 20 minutes of baking, heat olive oil in a large nonstick skillet over medium to medium-high heat. Add onion and bell pepper and sauté for about 5 minutes.
  3. Add black beans, kidney beans, corn, cumin, salt, and black pepper to taste. Stir to combine and cook for remaining 15 minutes.
  4. Remove potatoes from oven and cut in half. Top potatoes with veggie mixture, cheese, sour cream, and green onions to taste.
  5. Serve and enjoy!
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