3 large russet potatoes
1 T. canola oil
½ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
½ tsp. onion powder
1 cup black beans, drained and rinsed
1 cup cheddar cheese
1 jalapeño, sliced
¼ cup diced red onions
5 green onions, chopped
1/3 cup finely chopped tomato
Optional toppings: salsa, guacamole or sour cream
Preheat oven to 400 degrees. Spray a large baking pan with nonstick cooking spray. Wash and pat dry potatoes with a paper towel. Slice into ¼-inch thick rounds. (Optional: For crispier potatoes, soak sliced potatoes in water for 30 minutes to remove excess starch, then pat dry.) In large mixing bowl, toss potatoes in oil and seasonings. Transfer to pan and bake for 20 minutes, then turn over potato rounds and bake another 20 minutes. Add beans and cheese and cook for an additional 5 minutes or until cheese is melted. Add the rest of the toppings. Serve with salsa, guacamole or sour cream, if desired.EXTENSION HEALTH TIP: Eat the skins on a baked potato or cook with the skins, which contain fiber and antioxidants and are great for gut health. Diets with adequate fiber reduce your risk of developing colon cancer.
EXTENSION HEALTH TIP: Eat the skins on a baked potato or cook with the skins, which contain fiber and antioxidants and are great for gut health. Diets with adequate fiber reduce your risk of developing colon cancer.
