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Tex-Mex bean-and-cheese potato slabs

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Serve these taco- and nacho-inspired potato slabs with a side salad or cup of soup for a satisfying meal.

Ingredients

Cooking spray

4 spray(s)

Uncooked russet potato

1 pound(s), 2 (8-oz) medium potatoes

Canned pinto beans

15½ oz, drained

Canned diced tomatoes

⅓ cup(s), with green chiles

Kosher salt

½ tsp

Black pepper

¼ tsp

Reduced fat cheddar cheese

¾ cup(s), shredded

Plain fat free Greek yogurt

⅓ cup(s)

Salsa

3 Tbsp

Scallions

2 medium, thinly sliced

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone mat.
  2. Cut each potato lengthwise into 4 slabs; cut a sliver off the rounded edge of the outer slabs so they lie flat. Arrange the potato slabs on the prepared pan; coat with cooking spray. Bake the potatoes for 12 minutes.
  3. Meanwhile, in a medium bowl, mash the beans with a fork until almost smooth. Stir in the diced tomatoes and chiles.
  4. After the potatoes have baked for 12 minutes, carefully turn them over. Coat the tops with cooking spray; sprinkle evenly with the salt and black pepper. Bake until lightly browned and tender, 10 to 12 minutes.
  5. Top the potato slabs evenly with the bean mixture; sprinkle evenly with the cheese. Bake until the cheese melts, 3 to 5 minutes.
  6. Meanwhile, stir together the yogurt and salsa. Sprinkle the potato slabs with the scallions and serve with the sauce.
  7. Serving size: 2 potato slabs and about 2 tbsp sauce

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