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