Stuffed Baked Potatoes with Black Valentine Heirloom Beans is a hearty, healthy flair on the classic stuffed baked potato recipe. Stuffed fully with sautéed vegetables and our sleek Black Valentine Heirloom Beans, these baked potatoes are a stand-alone dish that makes a statement!
Stuffed Baked Potatoes With Black Valentine Heirloom Beans
- 4 medium baking potatoes, scrubbed
- 2 stalks broccoli
- 1 tablespoon olive oil
- ½ red pepper, chopped
- 1 small zucchini cut in quarters lengthwise and sliced
- 2 medium mushrooms sliced
- 1 teaspoon ground cumin
- 1 tablespoon butter or margarine
- 2 tablespoon plain yogurt
- ¼ cup cooked BLACK VALENTINE heirloom beans*
- 1/3 cup cheddar or Monterey Jack cheese, shredded
- 1. Bake potatoes for 1 hour at 400°F or until tender.
- 2. While potatoes are baking, wash and peel broccoli stems and slice. Cut florets into small pieces.
- 3. In skillet, heat oil over medium heat. Sauté broccoli and red peppers for 5 minutes.
- 4. Add zucchini and mushrooms and sauté about 5 minutes more or until vegetables are tender.
- 5. When potatoes are done, cut in half lengthwise and remove the insides leaving ¼ inch on the skin. Put the rest into a bowl.
- 6. Mash and add butter, yogurt, cumin, black valentine heirloom beans, and vegetables.
- 7. Place each of the hollowed out potatoes in a 13” x 9” baking dish.
- 8. Spoon the vegetable mixture into each of the potatoes. Top with cheese. Bake for 10 minutes at 350°F until cheese melts
- 9. Note: *Here is an opportunity to cook 1 pound of black valentine beans and freeze what you don’t need in a Ziploc bag to use later to sprinkle in a salad, use for guacamole, add to soup, etc.
- 10. (Recipe from Easy Beans by Trish Ross and Jacquie Trafford)
- Servings : 4
Our most common order size is 3 lbs, but did you know that shipping charges increase every 5 lbs? We suggest you purchase in 5 lbs increments to save on shipping. As you know beans, if kept in a cool dry place, last indefinitely so why not stock up on your favorites!