Mexican Baked Potatoes
Get ready to spice up your weeknight dinner routine with these irresistible Mexican Baked Potatoes. This hearty recipe combines perfectly baked russet potatoes with a zesty black bean filling infused with smoky cumin, paprika, and chili powder. Topped with melted cheddar cheese, creamy sour cream, fresh avocado, and a drizzle of salsa, each potato is bursting with bold, vibrant flavors reminiscent of your favorite Mexican dishes. A sprinkle of cilantro, green onions, and a squeeze of lime add a refreshing finishing touch to this customizable meal. Perfect as a vegetarian main course or a festive side dish, these loaded baked potatoes are easy to prepare yet packed with color, texture, and taste. Whether you're feeding the family or hosting friends, these Mexican Baked Potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 15-ounce can (drained and rinsed) Black beans
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 large (diced) Avocado
- 2 tablespoons (chopped) Fresh cilantro
- 2 stalks (thinly sliced) Green onions
- 1 large (cut into wedges) Lime
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly, then pierce each one several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them evenly with salt. Place them directly on the oven rack or on a baking sheet, and bake for 50-60 minutes, or until the skin is crispy and a fork easily pierces the flesh.
While the potatoes are baking, prepare the spiced black beans. In a medium skillet over medium heat, add the black beans, cumin, smoked paprika, chili powder, and garlic powder. Stir well and cook for about 5 minutes, until warmed through and fragrant. Set aside.
Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes. Then, cut a slit down the center of each potato and fluff the insides gently with a fork.
Divide the black bean mixture evenly among the potatoes, spooning it into the center and over the fluffed flesh. Top each potato with shredded cheddar cheese and return them to the oven for about 5 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and add your desired toppings: dollop with sour cream, drizzle with salsa, and sprinkle with diced avocado, chopped cilantro, and sliced green onions.
Serve the baked potatoes warm with lime wedges on the side for an extra burst of fresh citrus flavor. Enjoy your flavorful Mexican Baked Potatoes!
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 379.3 g | 138% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 33.4 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1479 mg | 114% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8330 mg | 177% | |
*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.
