SOUTHWEST CHEESY POTATOES

By cecelia26_

Ingredients

• ◾ 2 large baking potatoes
• ◾ 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• ◾ 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
• ◾ 1/4 cup frozen whole kernel corn
• ◾ 2 tablespoons fat free milk
• ◾ 2 tablespoons Parkay® Original Spread-tub
• ◾ 1 cup shredded Mexican blend cheese, divided
• ◾ 1/4 teaspoon salt

Details

Servings 8
Adapted from rosarita.com

Preparation

Step 1

1.Pierce potatoes with fork several times. Place on microwave-safe plate. Microwave on HIGH 7 minutes. Turn over; microwave 5 minutes more or until soft.
2.Meanwhile, combine beans, drained tomatoes, corn, milk, Parkay, 1/2 cup cheese and salt in large microwave-safe bowl; set aside.
3.Carefully cut hot potatoes into bite-size pieces. Toss potatoes with black bean mixture and sprinkle with remaining 1/2 cup cheese. Heat in microwave on HIGH 4 minutes more or until cheese melts and mixture is hot.