Baked Potato Ranchero
Treat your taste buds to a bold and hearty spin on a classic with this irresistible Baked Potato Ranchero recipe! Perfectly baked russet potatoes serve as the base, their fluffy interiors enhanced with a touch of butter before being piled high with a zesty, homemade ranchero sauce. Made with aromatic sautéed onions, garlic, tomatoes, and a hint of spice from cumin, chili powder, and optional jalapeño, this sauce is a flavor-packed upgrade. Topped with creamy black beans, melted cheddar cheese, avocado, and a dollop of sour cream, this dish is finished with fresh cilantro and a squeeze of tangy lime. Whether you're looking for a satisfying vegetarian meal or a crowd-pleasing dinner option, this recipe combines comfort and vibrant Tex-Mex flavors in every bite. Perfect for weeknight dinners or casual gatherings, these stuffed baked potatoes are as nourishing as they are delicious!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 1 medium red onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes (with juices)
- 1 small jalapeño, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cooked black beans (drained and rinsed if canned)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
- 1 large avocado, diced
- 0.5 cup sour cream
- 1 large lime, sliced into wedges
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle them with salt and pepper. Place them on a baking sheet lined with parchment paper.
Bake the potatoes in the oven for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the ranchero sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the canned diced tomatoes (with juices), jalapeño (if using), ground cumin, and chili powder to the skillet. Stir well to combine.
Simmer the sauce over low heat for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Once the potatoes are done baking, let them cool for a few minutes. Slice each potato lengthwise down the middle and gently fluff the insides with a fork, adding 1 tablespoon of butter to each potato.
Spoon the prepared ranchero sauce over the fluffed potatoes. Top each potato with a portion of black beans and shredded cheddar cheese.
Return the potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped cilantro, diced avocado, and a dollop of sour cream.
Serve the baked potato ranchero with lime wedges on the side for an extra zesty kick. Enjoy!
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 14.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1185 mg | 91% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4417 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
