Pinto and Corn Topped Baked Potatoes

So I haven't officially started weight watchers yet but this potato is only 8 points! And I couldn't even eat a whole one! I will have to remember this! Thank you Relish, what a great idea for dressing up baked potatoes!

Pinto and Corn Topped Baked Potatoes
Prep time: 10 minutes Cook time: 30 minutes
4 medium baking potatoes
olive oil cooking spray
1/2 white onion , chopped
1 teaspoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 15-ounce can pinto beans, rinsed and drained
1 1/2 cups frozen corn, or one ear of fresh corn -I used fresh-
1 1/2 cups prepared chunky salsa
Salt and Pepper to taste
1/4 cup shredded cheddar cheese
1/4 cup cilantro, chopped
1/2 cup sour cream
 *8 weight watcher points

Preheat oven to 400 degrees.
[1] Pierce potatoes with a fork; arrange in a circle in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging after five minutes. Place in the oven and finish cooking for 25-30 minutes or until completely cooked.
[2] While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, cumin and chili powder, salt and pepper to taste; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
[3] Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro and a dollop of sour cream. NOTE: if you would like to melt the cheese, place potatoes in microwave for a few seconds.

The salad in the background was just romaine lettuce with a little bit of cheese, a handful of crunched up tortilla chips, tomatoes, and bit of Spicy Ranch dressing. Have you heard of this dressing? I haven't but relish reccommended it here and it was pretty good!

Linked to What's Cooking Wednesday, and Welcome Wednesdays.