Fiesta-Stuffed Baked Potatoes

I mentioned that I was on a healthy-cooking kick and I usually do well with it until the weekend comes. I’m still a work in progress.

I’ve been trying to switch my mentality and pin things that are really healthy and free of creamy goodness and loaded with carbs. I know, I know those look the best and incidentally the things that make my mouth water.

But I’m going to the beach at the end of May so I’ve been trying to eat better and choose recipes that fit into the the healthy category. And the best part is that I’m finding healthy can be good.

In the case of these stuffed potatoes? Healthy can be really good.

And I should say that I’m using the terms healthy loosely because by healthy I mean they fit into my 1200-calorie a day diet plan. If I can eat something like this and get away with only 400’ish calories, it’s a win for me.

Fiesta-Stuffed Potatoes
recipe slightly adapted from
Original recipe has 332 calories per serving adding chicken made it be around 420.

chicken
jar of salsa verde
4 (6-ounce) baking potatoes
1/4 c onion, chopped finely
2 garlic cloves, minced
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can black beans1 1/2 cups frozen whole-kernel corn
1 1/2 cups salsa
1/4 cup (1 ounce) reduced-fat shredded Mexi-blend cheese
1/4 cup chopped fresh cilantro

Place chicken in an oven-safe baking dish and cover with salsa verde. Cook until chicken is done and shred (I use my stand mixture for perfectly shredded chicken).
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave 10 minutes, turning and rearranging potatoes after 5 minutes. Check with a fork to make sure they are tender.
While potatoes cook, heat a large nonstick skillet over medium-high heat. Add a little cooking spray or olive oil to the pan and heat. Add onion and next 3 ingredients and saute for about 3 minutes. Reduce heat to low. Add beans, corn, and salsa and cook until thoroughly heated.
Split potatoes and top with corn and black bean mixture, then shredded chicken and cheese.
Garnish with chopped, fresh cilantro.