Baked Potatoes with Beans and Sour Cream

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 616.7
  • Total Fat: 12.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 774.5 mg
  • Total Carbs: 95.6 g
  • Dietary Fiber: 16.2 g
  • Protein: 27.8 g

View full nutritional breakdown of Baked Potatoes with Beans and Sour Cream calories by ingredient
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Number of Servings: 2


    4 medium potatoes
    1 can of red kidney beans
    1/2 can of diced tomatoes (Oregano and Basil)
    50 grams of sour cream
    50 grams of lite cottage cheese
    20 grams of cheese, grated


Prick the washed potatoes all over with a fork. Put in microwave on a plate covered with a paper towel. Cook on high for 4-5 minutes for the first potato and 2-3 minutes for each other potato.

Mix together the diced tomatoes and red kidney beans and heat for 2 minutes, stirring once or twice.

Take the potatoes out of the microwave and put them in the oven for 10 minutes to make them crispy and golden. Add salt, then cut potatoes in quarters. Add beans and tomatoes, then sour cream and cottage cheese. Makes enough for two hungry people.

Number of Servings: 2

Recipe submitted by SparkPeople user CRUSTYFINCH.

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