Mexican Stuffed Potatoes
Elevate your dinner game with these hearty, flavor-packed Mexican Stuffed Potatoes! This recipe transforms humble baked russet potatoes into a vibrant, satisfying meal bursting with Tex-Mex flair. Fluffy potato interiors are scooped out and mixed with a savory blend of black beans, sweet corn, and bold spices like cumin and chili powder, then restuffed and topped with gooey melted cheddar cheese. Finished with creamy sour cream, fresh avocado slices, zesty lime juice, and a sprinkle of cilantro, these stuffed potatoes offer a delightful balance of textures and flavors. Perfect as a comforting family meal or a standout party dish, these loaded potatoes are customizable with your favorite toppings, including a splash of hot sauce for extra heat. With just 15 minutes of prep time, this easy-to-make, vegetarian-friendly recipe will become a weeknight favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 can black beans
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 1 medium avocado
- 2 tablespoons fresh cilantro
- 1 medium lime
- optional hot sauce
Instructions
Preheat the oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Place them on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the filling. Drain and rinse the black beans, then add them to a mixing bowl.
Mix the black beans with the corn kernels, ground cumin, chili powder, garlic powder, and the remaining 1/2 teaspoon of salt. Set aside.
Once the potatoes are done baking, remove them from the oven and let them cool for about 5 minutes, until they are safe to handle.
Using a sharp knife, cut an opening lengthwise on each potato. Gently scoop out some of the flesh and place it in a separate bowl. Be careful not to damage the potato skins.
Mash the scooped-out potato flesh with a fork, then mix it with the seasoned black bean and corn mixture. Stir until well combined.
Fill each potato skin with the black bean mixture, packing it tightly. Place the filled potatoes back on the baking sheet.
Top each stuffed potato with a generous amount of shredded cheddar cheese.
Return the stuffed potatoes to the oven for 10 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and serve immediately. Top each potato with a dollop of sour cream, sliced avocado, chopped fresh cilantro, and a squeeze of lime juice.
Add hot sauce if desired for extra spice, and enjoy!
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 37.2 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1398 mg | 108% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 8055 mg | 171% | |
*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.
