English65 min
Baked potatoes with beans
Baked potatoes with beans and salsa.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
Prep10 min
Ingredients6
Cook55 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
299
Calories
1,196 kcal in this batch
Protein
12.2 g
Fat
4.2 g
Carbs
54 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Scrub the potatoes.
- 2
Rub them with the oil.
- 3
Bake at 425°F until a knife goes in easily, about 50 minutes.
- 4
Warm the beans with the salsa, the cumin, and the salt.
- 5
Split the potatoes and spoon the beans on top.
Cook's notes
Use 2 cups of beans, drained.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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