Preheat the oven to 450 degrees F.
Prick the potatoes with a fork and bake in the center of the oven for 1 hour, or until tender. Reduce the heat to 375 degrees F and let the potatoes cool at room temperature for about 15 minutes before handling.
(Alternatively, you could preheat the oven to 375 degrees and then prick the potatoes and zap them in the microwave.)
When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the potato pulp, transferring to a small bowl and leaving a shell about 1/4 inch thick.
Add the refried beans, scallions, taco seasoning, salt and pepper to the potato pulp; mash well to thoroughly blend. Stuff the mixture back into the potato halves and transfer to an ungreased baking sheet. (At this point, the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours before continuing with the recipe.)
Top each potato half with about 1 1/2 tablespoons of salsa. Bake in the center of the oven, about 15 minutes (about 20 minutes if they have been refrigerated), or until heated through. Sprinkle each half with 2 tablespoons of the cheese. Return to oven and bake until the cheese is melted, about 5 minutes.
Serve at once, with the toppings (if desired).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (452g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 34.7mg||11 %|
|Sodium 466.6mg||16 %|
|Potassium 1732.9mg||46 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 67.2g|
|Protein 18.5g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 466
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