Thursday, April 5, 2012

Black Bean and Tomatillo Twice Baked Potato

As I went to write this post I realized it has been about a month since my last. At first it worried me when I started posting less frequently in 2012 but I have gotten over with. I use this blog to share my recipes (and recipe finds) with my friends and family and only posting when I am really feeling a recipe keeps this place real. Speaking of keeping it real, I have been working on a post for the past little while that I have yet to publish. There is no recipe, there are no pictures of food but I feel like it belongs here. When I feel it is ready I will share it and I hope you accept my recipe-less words when the time comes. Now, onto the recipe that broke the Food for Fuel silence!

It was the result of picking up some potatoes at the farmer's market, not really having a plan for them. I have made these potatoes twice for a difference audience and all have approved. This recipe is easy, ready under an hour, and packed with flavour (and fibre).

Black Bean and Tomatillo Twice Baked Potato
Serves 4-6

6 potatoes (I used red skinned ones but you could use your fav)
1 can black beans, thoroughly rinsed
1 avocado, chopped
~1/3 cup salsa verde (to taste, I don't know how much I added)

1. Preheat oven to 425 degrees C.
2. Poke potatoes with a fork and wrap in foil, bake for ~45 minutes (depending on the size of your taters).
3. Once the potatoes are cooked and cooled enough to handle, carefully peel off the skin on the top to discard. Scoop out the insides of the potatoes and add to a bowl with black beans, and avocado.
4. Mash the potato with the beans and avocado until mixed. Add the salsa verde and mix into the mash, tasting along the way to ensure the desired amount of flavour.
5. Scoop stuffing into the potatoes pressing down to pack down the filling. Fill the potatoes well exceeding their limit. You will still have filling left over.
6. Bake potatoes for 10-15 minutes until tops begin to brown.


Don't mind the blur...

The salsa is the star of the show here. The potatoes will only taste as good as your salsa. Use a good quality flavourful salsa, or make your own! I used the President's Choice Black Tomatillo Salsa. It is very good. I would also recommend the original variety. The avocado is also necessary, it adds creaminess that would normally be accomplished by dairy (cream or sour cream). Feel free to add other veggies as well. I tried adding a bit of corn which worked well. I also foresee bell peppers or green onions working well.

As the weather warms up and BBQ season begins, I really hope you give these a try!

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