Loaded Potatoes

let it snow, let it snow, let it snow.

I can’t believe I’m even saying that. It’s March 6th.

but it’s Ohio. the land of weirdo weather.

look how pretty, though.


I planned on speaking to students at Carroll High School this morning, but their school day was canceled… so this dietitian got the morning off 🙂

Yay for getting to enjoy my lunch at home, instead of my normal packed lunch. I wanted something warm & comforting and a recipe to use up some potatoes I had.

Loaded Potatoes sounded yummie-in-my-tummy!

Slightly adapted from Skinny Taste.



  • 4 medium-sized sweet potatoes or russet potatoes {Sweet potatoes for Leslie, russet potatoes for Darbear}
  • 1/2 cup Greek yogurt (or sour cream)
  • 1 tsp olive or canola oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1 can black beans, rinsed and drained
  • 1/2 cup salsa
  • 1/2 cup shredded cheese
  • 1/4 cup chopped scallions or cilantro


  1. Bake Potatoes: In the oven for 45 minutes at 400°F or microwave for 8-10 minutes (for four potatoes). Make sure you poke holes in the potato with a fork prior to cooking.
  2. Cook Veggies, Beans and Spices: Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).
  3. Finish off the potato! Slice the potato lengthwise down the middle and top with 2 Tbsp shredded cheese, 1/3 cup of black bean mixture, 2 Tbsp Greek yogurt or sour cream, and 2 Tbsp salsa.





This was so yummm…and filling.

The mixture of protein (beans, cheese, yogurt), fat (cheese), and fiber (potatoes, beans, peppers, onions) creates a satisfying dish.

I’ll def be making this one again.

Happy Hump Day! 🙂

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