Southwestern Twice Baked Potatoes
I know this is probably going to come off as insanely self-righteous, but sometimes I’m really glad that I’m on a budget.
It forces me to actually use my brain when it comes to preparing dinner instead of just reaching for a take-out menu or throwing a filet mignon on the barbie.
For the record, when I am someday off this budget train I plan on eating filet mignon and steamed lobster every. day. That’s how these money bags roll.
Anyway, as it turns out, I was still aboard the budget train as of last night. Enter this magic:
After being inspired by Leah’s chili-topped potato yesterday, I decided that I needed a variation on that theme in my life.
Luckily, being as I like to play the “this costs less than $1.99 at Trader Joe’s so I’ll buy it!” game, I happened to have a potato.
Which I baked.
I also had a can of fat-free vegetarian refried beans:
So, I think we’re up to about $1.10 for the ingredients so far…not bad, not bad.
After I baked the potato, I mashed it up with a scoop of beans, some shredded cheddar and some chopped up broccoli. I stirred in some garlic powder, red chili flakes and ground cumin, too.
Who says budgeting can’t be fancy?
So (not counting the spices) I’m up to about $2, given the amount of beans and cheese that I used.
Re-stuffed, topped with extra beans and cheese and re-baked.
I roasted some veggies to go alongside for good measure- and because it’s a force of habit- but this potato is a meal on its own. I actually only ate half and saved the rest for lunch today.
Which means this dinner actually only cost me about $1.
Southwestern Twice Baked Potato
1 medium/large baking potato
1/2 cup vegetarian refried beans
1/4 cup chopped broccoli
1/8 cup shredded sharp cheddar cheese+more for topping
1/4 t red chili flakes
1/4 t garlic powder
1/4 t ground cumin
1/8 t salt
1 t butter (optional)
1. Heat oven to 400° and bake potato until fork tender, about 1 hour.
2. Carefully cut a slit in the top of the potato and scoop out most of the flesh into a bowl, leaving the skin as a shell. Reserve.
3. Combine 1/4 cup beans, cheese, broccoli, butter (if using) and spices and mash together to combine.
4. Spoon mixture back into the potato shell and top with remaining beans and cheese.
5. Place potato on a piece of tin foil or baking sheet and return to oven. Cook for an additional 10-15 minutes, turning broiler on for the last few minutes to slightly brown the cheese.
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