Baked Potatoes With Beans And Corn Recipe

Name: Baked Potatoes With Beans And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baking potatoes about 10 oz each; 1 tablespoon light olive oil; 2 cloves garlic crushed; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 14 ounces diced tomatoes; 15 ounces mixed beans drained and rinsed; 2/3 cup cheddar cheese grated; 11 ounces sweet corn; 3 green onions finely chopped; 1 tablespoon lemon juice; 1/2 cup sour cream; mixed salad to serve

Servings: persons

4 baking potatoes about 10 oz each
1 tablespoon light olive oil
2 cloves garlic crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
14 ounces diced tomatoes
15 ounces mixed beans drained and rinsed
2/3 cup cheddar cheese grated
11 ounces sweet corn
3 green onions finely chopped
1 tablespoon lemon juice
1/2 cup sour cream
mixed salad to serve

1
Preheat the oven at 400u00b0F. Pierce potatoes all over with a fork. Bake for 45 mins until tender. (Or microwave potatoes on high for 12-15 mins until tender.)
2
Meanwhile, heat oil in a medium saucepan on medium heat. Cook and stir garlic and spices for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins, or until sauce has thickened slightly. Stir in beans.
3
Cut a cross in the top of each potato; gently squeeze to open top slightly. Place potatoes in a baking pan. Spoon tomato mixture into potatoes; sprinkle with cheese. Bake for 5 mins, or until cheese is melted and bubbly.
4
Meanwhile, combine corn, onions and lemon juice in a small bowl. Top potatoes with sour cream and corn salsa. Serve at once with salad.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 baking potatoes about 10 oz each, 1 tablespoon light olive oil, 2 cloves garlic crushed, 2 teaspoons ground cumin, and more.

Yes, Baked Potatoes With Beans And Corn falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Potatoes With Beans And Corn

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