Southwestern Twice-Baked Potatoes
2 tsp olive oil
1 tsp onion powder
1/2 cup canned black beans
1/2 cup frozen corn
4 medium sized baking potatoes
1/2 cup plain Greek yogurt
1/2 tsp garlic powder
1/4 tsp salt
1/2 cup shredded Mexican blend cheese
1/3 cup salsa
sliced avocado for garnish
Wash and bake potatoes at 375* for 40 minutes or until soft. Set aside to cool. Meanwhile, mix olive oil, beans, corn, and onion powder in a skillet over medium heat. Cook until corn is soft.
Cut potatoes in half lengthwise. Carefully scoop out potato pulp, leaving 1/4 inch shell. Mash potato pulp. Stir in cooked black bean mixture, yogurt, garlic powder, salt, pepper, cheese and salsa. Place potato skins on rimmed baking sheet. Spoon potato mixture into shells.
Bake at 425* for 20 minutes or until lightly browned. Garnish with avocado.