CookingLight diet CookingLight diet
Caitlin Bensel
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 potato with toppings)

Piled high with fresh and spicy toppings, these supper-worthy spuds make a satisfying meatless main dish. Quinoa and black beans join forces to keep you full with fiber and protein; the quick sheet pan–roasted salsa steals the show with its balance of fresh and charred flavors. If you can’t find Cotija cheese at your market, crumbly queso fresco or goat cheese would make delicious substitutes.

How to Make It

Step 1

Preheat broiler to low with oven rack 6 inches from heat. Place tomatillos, garlic, and jalapeño on a rimmed baking sheet. Broil until well browned, 15 to 18 minutes, flipping vegetables halfway through broiling. Let cool 5 minutes. Remove and discard jalapeño stem and garlic skins.

Step 2

Stir together beans, quinoa, lime juice, oregano, cumin, and 1/4 teaspoon salt in a medium bowl; set aside.

Step 3

Prick potatoes all over with a fork. Place on a microwave-safe plate and microwave at high until just tender, 10 to 12 minutes. Pulse broiled tomatillo, garlic, and jalapeño in a food processor 4 times. Transfer to a bowl; stir in chopped onion, chopped cilantro, and remaining 1/4 teaspoon salt.

Step 4

Stir together yogurt and cheese in a bowl. Split potatoes lengthwise; fluff flesh with a fork. Top evenly with bean mixture, tomatillo salsa, and yogurt mixture. Drizzle evenly with hot sauce. Top with cilantro leaves and onion slices, if desired.

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