Lenten Challenge 2013 Day 21: Fiesta Stuffed Potatoes
March 6, 2013 2 Comments
Fiesta Stuffed Potatoes (morning prep time <5 minutes; evening prep time about 15 minutes)
6 baking potatoes, scrubbed and patted dry
1 15oz can refried beans
2 T sour cream
1 package of Ranch seasoning (optional)
1 t cumin
1 t garlic powder
1 t paprika
1/2 t chili powder (to taste)
1/2 t salt
pinch of black pepper
1 c shredded cheddar, divided
First thing in the morning, place baking potatoes in your slow cooker and cook on low 6-12 hours, depending on how long you need to be away (note: you can microwave or bake the potatoes, but the slow cooker kept the total prep time under 20 minutes). Fifteen minutes before serving, preheat your broiler, with rack at second highest position. Remove potatoes from slow cooker and slice in half lengthwise. To form potato “cups,” gently scoop out insides of potatoes, leaving about 1/4 inch of skin. Place potato “innards” in a large bowl and mash together with remaining ingredients, reserving 1/2 c of cheese. Fill potato skins with mashed filling. Place on a broiler-safe pan and sprinkle with remaining cheese. Broil 3-5 minutes or until heated through and cheese is melted.
Vegans can skip the cheese and sour cream, maybe adding a little vegan milk to make the mashing easier.