Baja Potatoes, Skinny Style

Plump potatoes needed a cousin, a slightly slimmer cousin.  And, I needed a way to use a lot of the vegetables (and some different cheeses) in the fridge to make a one-dish dinner during the busy week before the holiday.  Baja potatoes were born with Skinny Cows and veggies.


2 poblano peppers, seeded and diced

1 zuchinni, diced

1 medium onion, diced

1 can of black beans, drained and rinsed

3 baking potatoes

4-5 wedges of Skinny Cow Light Queso Fresco & Chipotle

1/2 c. fat free half and half

salt and pepper to taste

cheddar cheese and monterrey jack cheese for topping

Directions: Boil potatoes until they soften and the skin easily separates.  This time I left the skins on, but they can be easily removed too. Saute peppers, zucchini, onion in a bit of olive oil until they become tender. Add the black beans and saute 5 minutes more.  Place softened potatoes in a mixing bowl and add the vegetable mixture along with the Skinny Cow wedges, salt and pepper, and half and half.  Beat with a hand mixer until they become somewhat smooth, but they don’t need to look like mashed potatoes.  Place in a casserole dish or bowl and top with the cheese of choice.

Bake at 350 degrees for 20-30 minutes until heated through and the cheese has melted.  If baking after being in the fridge for a while, increase the time allowed.

To Try Next Time(s): Red pepper flakes for some extra heat

The Bibliography: SFD Test Kitchen


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