Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) jar roasted garlic salsa

  2. 1 (15-ounce) can black beans, drained and rinsed

  3. 1 (10-ounce) package frozen corn, thawed

  4. 3 tablespoons chopped fresh cilantro

  5. 6 baking potatoes, baked and halved lengthwise

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F (230°C). Combine salsa, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture. Bake for 20 minutes; top with sour cream and cheese, if desired.


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