Southwest Baked Potatoes
Loaded with bold, zesty flavors, these Southwest Baked Potatoes are the ultimate comfort food with a Tex-Mex twist! Perfectly roasted russet potatoes form the crispy-yet-tender base, stuffed with a hearty mix of black beans, sweet corn, and diced red bell peppers, all seasoned with smoky cumin, chili powder, and garlic. Topped with melted cheddar cheese, a dollop of creamy sour cream, and a sprinkle of fresh green onions and optional cilantro, this colorful dish is as visually appealing as it is delicious. Ready in just over an hour, this easy-to-make recipe is perfect for a satisfying weeknight dinner or a vibrant side dish at your next gathering. Whether you're looking for a vegetarian-friendly main course or a flavorful twist on classic baked potatoes, these Southwest Baked Potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Corn kernels (canned, fresh, or frozen)
- 1 piece Red bell pepper, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Green onions, sliced
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a clean towel. Poke each potato a few times with a fork to create small holes for steam to escape during baking.
Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet and bake for 50–60 minutes, or until the skins are crispy and a fork easily pierces the flesh.
While the potatoes bake, prepare the southwest filling. In a medium bowl, combine the black beans, corn kernels, diced red bell pepper, cumin, chili powder, and garlic powder. Mix well to evenly distribute the spices.
When the potatoes are done, remove them from the oven and let them cool for a few minutes until they can be handled. Carefully slice each potato lengthwise, creating a pocket while keeping the base intact.
Gently fluff the potato flesh inside each potato with a fork, then spoon the southwest filling evenly into each potato. Top with shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and add a dollop of sour cream to each potato. Garnish with sliced green onions and chopped cilantro, if desired.
Serve immediately and enjoy your delicious Southwest Baked Potatoes!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1921 mg | 41% | |
*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.
