Mexi-tato

Ingredients: The reciepe is just for a single person like me, so you can figure out what it would be for a family.

1 medium (8 oz) baking potato
2 Tbs fat-free liquid non-dairy creamer
2 Tbs shredded fat-free cheddar cheese
1/4 c. canned black beans
1/2 tsp taco seasoning mix, dry
2 Tbs chopped tomatoes
1 Tbs chopped scallions
Dash of salt
Dash of black pepper
Optional topping: fat-free sour cream

Directions:
Pierce potato in several places with a fork. Next peel the skin off of the top of the potato only. Place potato, peeled side up, in the microwave and cook for 6 to 8 minutes (until tender). Wait 2 minutes before removing potato from microwave.

Gently remove all of the pulp from the potato and place in a microwave safe dish. Set the empty shell aside. Add creamer, cheese, taco seasoning, salt, and pepper to the potato pulp and stir. Microwave mixture for 45 seconds and stir again.

Next, heat black beans in microwave.

Place half of the cheesy potato mixture in the potato shell and then top with half of the black beans. Repeat.

Top potato with tomatoes and scallions and if desired sour cream.

Reciepe is from Hungry girl