Oops Tex Mex Potatoes
Discover the bold, vibrant flavors of 'Oops Tex Mex Potatoes'—a creative twist on classic stuffed potatoes infused with the zest of Tex-Mex cuisine! This recipe features crispy, oven-baked Russet potato shells filled with a hearty mixture of creamy mashed potatoes, black beans, sweet corn, and a fragrant medley of spices like cumin, chili powder, and smoked paprika. Topped with melty cheddar cheese, fresh cilantro, and a dollop of tangy sour cream, these stuffed potatoes are finished with a squeeze of lime for a refreshing burst of citrus. Perfect as a hearty side dish or a satisfying vegetarian main, these loaded potatoes pack big flavors while being simple to prepare. Ready in just an hour, they’re sure to become a family favorite for weeknight dinners or casual gatherings!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 1 can (15 oz) Black beans
- 1 cup Corn kernels
- 1.5 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cheddar cheese
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 1 large Lime
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce each one a few times with a fork. Bake the potatoes directly on the oven rack for 35–45 minutes or until they're tender when pierced with a knife.
While the potatoes bake, heat the olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic cloves, then add them to the skillet. Sauté for 3–4 minutes until the onion becomes translucent.
Drain and rinse the black beans. Add them to the skillet along with the corn kernels, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for 5–7 minutes, allowing the flavors to meld. Remove from heat.
Once the potatoes are cooked, allow them to cool slightly. Slice them in half lengthwise and carefully scoop out most of the flesh, leaving a sturdy shell. Place the potato shells on a baking sheet.
Mash the scooped-out potato flesh in a mixing bowl. Stir in the Tex-Mex filling from the skillet and 1 cup of the cheddar cheese.
Stuff the filling back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining 0.5 cup of cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 10–12 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and a dollop of sour cream. Squeeze lime juice over the top just before serving for a bright, zesty finish.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 38.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1166 mg | 90% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 8099 mg | 172% | |
*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.
