Mexican-Style Baked Potatoes

These potatoes were SO good! A great alternative to your typical baked potato, and they don’t take much more time to make either. They can even be made ahead, and baked when you are ready to eat.

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Ingredients:
4 large russet potatoes (about 8 ounces each), washed & scrubbed
3/4 cup refried beans
2 scallions (white and green parts), thinly sliced
1 Tbsp GF Taco seasoning
salt & freshly ground pepper to taste
3/4 cup mild or medium salsa
1 cup GF reduced-fat shredded cheddar cheese
GF sour cream and/or guacamole (optional)

Directions:
1. Preheat the oven to 450 degrees F. Prick the potatoes with a fork and bake in the center of the oven for 1 hour, or until tender. Reduce the heat to 375 degrees F and let the potatoes cool at room temperature for about 15 minutes before handling.
2. When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the potato pulp, transferring to a small bowl and leaving a shell about 1/4 inch thick. Add the refried beans, scallions, taco seasoning, salt and pepper to the potato pulp; mash well to thoroughly blend. Stuff the mixture back into the potato halves and transfer to an ungreased baking sheet. (At this point, the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours before continuing with the recipe.)
3. Top each potato half with about 1 1/2 Tbsp of salsa. Bake in the center of the oven, about 15 minutes (about 20 minutes if they have been refrigerated), or until heated through. Sprinkle each half with 2 Tbsp of the cheese. Return to oven and bake until the cheese is melted, about 5 minutes. Serve at once, with the toppings (if using).

Based on a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

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