Southwestern Stuffed Potatoes
Get ready to elevate your baked potato game with these bold Southwestern Stuffed Potatoes! Packed with hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, this recipe delivers a symphony of Tex-Mex flavors in every bite. Fluffy baked russet potatoes serve as the perfect vessel for a savory filling, seasoned with cumin, chili powder, and garlic for a warming kick. Topped with gooey melted cheddar cheese, fresh green onions, and optional sour cream and cilantro, these stuffed potatoes are a complete, flavor-packed meal that's perfect for weeknight dinners or casual gatherings. Ready in just a little over an hour, this vegetarian-friendly dish is not only easy to prepare but also loaded with wholesome ingredients, making it as nutritious as it is delicious. Whether you're craving comfort food with a twist or looking for a crowd-pleasing side, these Southwestern Stuffed Potatoes will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Corn (canned or frozen, drained if needed)
- 1 cup Diced tomatoes with green chilies (canned, drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 2 stalks Green onions (sliced)
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, chopped)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and sprinkle with about half of the salt. Place them directly on the oven rack and bake for 50-60 minutes or until tender when pierced with a fork.
While the potatoes bake, prepare the filling: In a medium bowl, combine the black beans, corn, diced tomatoes with green chilies, ground cumin, chili powder, garlic powder, and the remaining salt. Mix thoroughly and set aside.
Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes or until they are safe to handle.
Cut each potato lengthwise down the middle and gently scoop out most of the flesh, leaving a thin layer around the skin to help maintain its structure.
Mix the scooped-out potato flesh with the bean and corn mixture until well combined. Taste and adjust seasonings if necessary.
Spoon the filling back into the potato skins, mounding it slightly. Top each potato with shredded cheddar cheese.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with sliced green onions and optional toppings such as sour cream and chopped cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 367.7 g | 134% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 37.7 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1331 mg | 102% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 8615 mg | 183% | |
*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.
