I’ve never loved baked potatoes. I know… that’s hardly the way to begin a baked potato post. In my world (growing up), they came 2 ways: On our dinner table – plain with just a bit of margarine (sorry mom!)… and at the Yorktown Mall food court – those giant sour-cream-piled ones that seemed like a heart attack on a plate. (Which, by the way, were considered the “healthy” option because they were baked not fried! Gotta love the midwest in the 90’s). The kind that wasn’t an option? This kind… baked sweet potatoes stuffed with black beans, a little bit of cheese (which is optional), toasted pumpkins seeds for crunch, and a big dollop of creamy chile-spiced greek yogurt. Healthy comfort food at it’s finest (and easiest).
There are no ingredient measurements here – use this as inspiration and stuff to your own heart’s desire! I had these cute mini potatoes which were the perfect serving size for a simple dinner (well, 1 for me, 2 for Jack)… if your potatoes are larger you may want to cut them in half. I’m currently using J.R. Watkins chili powder, and it’s awesome.
