Ingredients
4
medium baking potatoes
Cooking spray
1
cup Old El Paso™ refried beans (from 16-oz can)
1
cup shredded Cheddar cheese (4 oz)
1
cup sour cream
3
medium green onions, thinly sliced
Preparation
Heat oven to 425°F. Pierce potatoes with fork. Bake about 1 hour or until tender. Cool 30 minutes.
Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use.) Place potato shells, skin sides down, on cookie sheet. Spray potato shells with cooking spray. Divide beans among potato skins; sprinkle with cheese.
Bake about 10 minutes or until cheese is melted.
Serve potato skins with sour cream. Sprinkle with green onions.
