dinner · lunch · Nordic-inspired
Mustard Dill Black Bean & Butternut Squash Loaded Potatoes
A tangy loaded potato with black bean, butternut squash, and a mustard dill finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 4 cups butternut squash, diced
- 1 tbsp olive oil
- ½ tsp salt
- 2 tbsp dijon mustard
- 1 tsp dill
- 2 tbsp apple cider vinegar
- 4 potato, baked
Equipment
Large skillet
How to make it
- 1
Cook the black bean and butternut squash with olive oil, salt, and dijon mustard, dill, apple cider vinegar. Cook until the black bean is hot and the vegetables are tender.
- 2
Split the baked potato lengthwise and fluff the centers with a fork.
- 3
Pile the black bean and butternut squash mixture into each potato.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
