Southwest Potatoes

Packed with tastes of the south, these potatoes are the perfect comfort meal for family or friends.

TOTAL TIME30 Minutes


  • 6 russet potatoes (about 2¾ lb)
  • 1 (12-oz) pkg frozen corn kernels
  • 1 Tbsp olive oil
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (6-oz) pkg baby spinach
  • 1 (8-oz) carton sour cream
  • 1 (8-oz) block Cheddar cheese, shredded and divided
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ of Fresh Cravings Restaurant Style Salsa


  1. Preheat broiler. Place potatoes, in 2 batches, on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 6 minutes or until tender. Cut potatoes in half lengthwise.
  2. Meanwhile, cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Stir in beans and spinach; cook until spinach wilts.
  3. Scoop potato pulp into a large bowl, leaving ½-inch shells. Stir in bean mixture, sour cream, 1 cup cheese, salt, and pepper.
  4. Spoon potato mixture into shells. Top with 1 cup cheese; broil 2 minutes or until cheese melts. Serve with salsa.