Description
A delicious fusion of loaded baked potatoes and vibrant taco flavors, perfect for gatherings or a family dinner.
Ingredients
Scale
- 4 medium-sized russet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream or Greek yogurt
- 1 cup pico de gallo or diced tomatoes
- 1 ripe avocado, diced
- 1 cup corn (frozen, canned, or fresh)
- Fresh cilantro, chopped (optional)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Scrub the potatoes under cold water, poke holes using a fork, rub with olive oil, and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes until tender.
- Heat a skillet over medium heat and add black beans with chili powder, cumin, salt, and pepper, stirring until heated through (about 5-8 minutes).
- Cool the baked potatoes for a few minutes, cut them in half lengthwise, and scoop out some insides.
- Layer the black bean mixture into each potato half, add cheese, and return to the oven for 5-10 minutes until the cheese melts.
- Top with pico de gallo, diced avocado, corn, sour cream, and sprinkle with fresh cilantro. Enjoy!
Notes
You can prepare baked potatoes in advance and store them in the refrigerator. Customize with your favorite toppings for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg