Taco 'Tatoes

By carvalhohm

Ingredients

• 4 large baking potatoes, scrubbed and pierced with a fork
• 1 onion, chopped
• 1 (15 ounce) can red kidney beans, undrained
• 1 tablespoon taco seasoning
• 1 cup shredded lettuce
• 1 tomato, chopped
• 1/2 cup reduced-fat sour cream

Details

Servings 4
Cooking time 70mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degrees F.

Place potatoes on a rimmed baking sheet and bake 60 to 90 minutes, or until fork-tender.

Meanwhile, in a large nonstick skillet that has been coated with cooking spray, cook onion over medium-high heat 5 to 6 minutes, or until tender and lightly browned. Add beans and taco seasoning; mix well and continue cooking 2 to 3 minutes, or until heated through.

Remove potatoes from oven and cut a slit in top of each. Squeeze ends together, forming pockets. Place each potato on a plate and top with bean mixture, lettuce, tomatoes, and sour cream. Serve immediately.

Notes:
For faster baked potatoes, you could "bake" them in your microwave, according to the manufacturers' directions.