1 large russet potato
1 cup pinto beans, cooked
½ cup corn
3 tbsp barbecue sauce
¼ cup cheddar cheese, grated
2 tbsp plain Greek yogurt, optional
1. Scrub potato under running water to remove any dirt. Pat dry and prick all over with a fork.
2. Place potato on a plate and microwave for 4 minutes. Flip potato over and microwave for another 3 to 5 minutes, until soft in the center.
3. While potato cooks, stir together pinto beans, corn, and barbecue sauce in a medium bowl.
4. Remove potato from the microwave using a dish towel or oven mitt to protect your hand.
5. Cut potato in half cross-wise, then cut each half length-wise.
6. Spoon barbecue mixture over potato. Top with cheese.
7. Microwave for another 30 seconds to melt the cheese.
8. Serve warm with a dollop of plain yogurt, if desired
