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Baked Potatoes & Black-Bean Topping

Products used in this Recipe

Bean
Potato
Cheese

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Ingredients

15 lbs (24) baking potatoes, large

Black-Bean Topping
4 cups (2 x 19-oz cans) black beans, rinsed and drained
2 cups (500 mL) medium salsa
2 tsp coriander, ground
3 cups cheddar cheese, grated

Method

Preheat oven to 375°F

1. Grease the sheet pans with canola oil.

2. Cut each potato in half lengthwise. Lay the potato halves face-side-down on the sheet pans.

3. Bake for 45 minutes to an hour, until a fork inserts easily into the centre.

Black-Bean Topping
1. Heat the beans and salsa. Stir in the coriander.

2. Top each potato with 2 tbsp (15 mL) of the bean/salsa mixture and 1 tbsp (30mL) of the cheese.

Any potato can be baked, but for the perfect baked potato, with a flaky texture, use a mature baking-type potato such as the Russet. Make sure that the skin has an even brown tone without a greenish colour.

Black beans are a healthy choice as a meat alternative. They are high in protein and fibre and a good source of other nutrients.

Baked Potatoes                 Black-Bean Topping
Yield: 48                              Yield: 48
Portion: 1 potato half         Portion: 2 tbsp (15 mL)
Cost per serving: $0.20

Recipe complements of the Strive for Five at School Program