Light Southwestern Twice-Baked Baked Potato Recipe

INGREDIENTS

small russet potatoes (about 8 oz. each)

2 tbsp

light cream cheese, softened

5 tbsp

skim milk

1/2 tsp

ground cumin

1/4 tsp

salt

1/4 tsp

ground pepper

1 1/4 cups

canned black beans, rinsed and drained

green onions, thinly sliced

3/4 cup

Cheddar cheese, divided

Sliced green onions, for serving

Salsa, for serving