Cheesy Mexican Stuffed Baked Potatoes

$To make cheesy Mexican stuffed baked potatoes, gather these items: - 4 large russet potatoes - 1 cup cooked black beans - 1 cup corn kernels (fresh or frozen) - 1 cup pico de gallo (fresh salsa) - 1 cup shredded cheddar cheese - ½ cup sour cream - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Olive oil These ingredients come together to create a warm and flavorful dish. The russet potatoes serve as the perfect base, while the filling adds delightful taste and texture. Consider these garnishes to enhance your dish: - Fresh cilantro, chopped - Lime wedges Adding cilantro brings brightness. The lime wedges offer a zesty kick that complements the flavors. Each serving of these stuffed potatoes contains: - Calories: Approximately 400 - Protein: 15g - Carbohydrates: 60g - Dietary Fiber: 10g - Total Fat: 15g This dish provides a good balance of nutrients. The black beans add fiber and protein, making the meal more filling. Enjoy these stuffed potatoes as a hearty lunch or dinner option! {{ingredient_image_1}} To start, preheat your oven to 400°F (200°C). This heat will make the potatoes soft and tasty. Wash 4 large russet potatoes under cold water. Make sure to scrub off any dirt. Use a fork to poke holes all over each potato. This helps steam escape while they cook. Next, rub each potato with a bit of olive oil and sprinkle some salt on top. This step adds flavor and helps the skin get crispy. Place the potatoes on a baking sheet or directly on the oven rack. Bake for about 45-60 minutes. You will know they are ready when a fork goes in easily. While the potatoes bake, it's time to make the filling. In a large bowl, mix 1 cup of cooked black beans and 1 cup of corn kernels. You can use fresh corn or frozen. Add 1 cup of pico de gallo for a fresh taste. Then, sprinkle in 1 cup of shredded cheddar cheese. For spice, add 1 teaspoon of cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste. Stir all the ingredients together until they are well combined. This filling is packed with flavor and nutrients. Once your potatoes are baked, carefully take them out of the oven. Let them cool for a few minutes. Slice the top of each potato lengthwise. Use a fork to fluff the insides of the potatoes. This creates space for your tasty filling. Spoon the black bean and corn mixture into each potato. Be sure to fill them generously. Press the filling down lightly to pack it in. Place the stuffed potatoes back in the oven for another 10-15 minutes. You want the cheese to melt and bubble. When they are done, take them out and top each one with a dollop of sour cream and a sprinkle of fresh cilantro. Enjoy your delicious stuffed baked potatoes! To bake perfect potatoes, start with russet potatoes. These are starchy and fluffy. Wash them well and prick each one with a fork. This helps steam escape while baking. Rub the skins with olive oil and sprinkle salt over them. This adds flavor and helps create a crispy skin. Bake at 400°F for 45 to 60 minutes. Check if they are done by poking with a fork. If it goes in easily, they are ready! You will need a few simple tools for this recipe. First, have a good baking sheet or a rack. This helps the heat circulate. A fork is also important for pricking the potatoes. You will need mixing bowls for the filling, and a sharp knife for cutting the potatoes. A spoon helps scoop out the insides. Lastly, a spatula can help you mix ingredients smoothly. To add taste to your stuffed potatoes, use spices like cumin and chili powder. They bring warmth and depth to the dish. You can adjust the amount based on your taste. Fresh cilantro adds a nice touch at the end. For extra flavor, drizzle some lime juice over the filling. You can also try adding other toppings like diced jalapeños or avocado. Mixing in different cheeses can create unique flavors, too! Pro Tips Perfectly Baked Potatoes: Ensure your potatoes are well-pricked with a fork to allow steam to escape while baking, preventing them from bursting in the oven. Flavorful Stuffing: Feel free to customize your stuffing with additional ingredients like diced bell peppers or jalapeños for an extra kick! Cheesy Goodness: For an extra cheesy layer, add some cheese on top of the stuffing before returning the potatoes to the oven. Serving Style: For a restaurant-style presentation, serve the stuffed potatoes on a bed of fresh greens and drizzle with a balsamic glaze. {{image_2}} You can make stuffed potatoes without meat. For a vegetarian option, skip the black beans. Instead, use lentils or mushrooms. These add great texture and flavor. If you want a vegan dish, replace sour cream with cashew cream or avocado. This keeps the dish creamy and rich without dairy. Cheese adds a lot of flavor. You can use different kinds based on your taste. Try pepper jack for a kick or mozzarella for a milder taste. If you like something sharp, go for aged cheddar. Mix cheeses for a fun twist. The choice is yours! Want to spice it up? Add jalapeños or hot sauce to your filling. This gives a nice heat to the dish. For a sweet twist, mix in sweet corn or roasted sweet potatoes. You can even add a drizzle of honey on top. Mixing flavors makes every bite exciting! To store leftover stuffed baked potatoes, let them cool first. Place them in an airtight container. Make sure to seal tightly. You can keep them in the fridge for up to three days. If you want to store them longer, consider freezing them. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the stuffed potatoes on a baking sheet. Cover them loosely with foil to keep them moist. Bake for about 20-25 minutes or until they are hot. You can also microwave them. Heat on high for about 2-3 minutes. Check if they are warm all the way through. Freezing stuffed baked potatoes is easy. After they cool, wrap each potato in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Then reheat using the oven or microwave. This way, you still enjoy their great taste! Yes, you can make stuffed baked potatoes ahead of time. Prepare the filling and bake the potatoes. After baking, let them cool, then store them in the fridge. When you are ready to eat, just reheat them in the oven until warm. This way, you save time for busy days. The best potatoes for stuffing are russet potatoes. They are large, sturdy, and have a fluffy texture. This texture holds the filling well. You can also use Idaho potatoes, as they have similar qualities. Avoid waxy potatoes, as they don’t fluff as nicely. Absolutely! You can customize the filling to fit your taste. Add cooked chicken, beef, or veggies for more flavor. Use different cheeses like pepper jack or mozzarella. You can also change the spices to create new tastes. Mix and match based on what you love. You know the potatoes are done when they feel soft. Stick a fork into the potato. If it goes in easily, the potato is ready. The skin should look slightly wrinkled, and it should feel light. Bake them for about 45-60 minutes at 400°F (200°C) for the best results. This article covered how to make delicious stuffed baked potatoes. We explored the main ingredients, optional garnishes, and key nutritional info. You learned step-by-step instructions, from prep to bake, plus tips for perfect results. We discussed variations for every taste and how to store leftovers. Stuffed baked potatoes are fun to make and share. With these ideas, you can enjoy your meal even more. Use this guide to try new flavors and make it your own. Happy cooking!$

Cheesy Mexican Stuffed Baked Potatoes

Delicious baked potatoes stuffed with black beans, corn, and cheese, topped with sour cream and cilantro.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

4 large russet potatoes
1 cup cooked black beans
1 cup corn kernels
1 cup pico de gallo
1 cup shredded cheddar cheese
½ cup sour cream
1 teaspoon cumin
1 teaspoon chili powder
to taste salt and pepper
to taste fresh cilantro, chopped
to taste olive oil

Instructions

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and prick them several times with a fork.
Rub the potatoes with olive oil and a sprinkle of salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the stuffing mixture. In a large bowl, combine the black beans, corn, pico de gallo, shredded cheddar cheese, cumin, chili powder, and a pinch of salt and pepper. Mix well until all ingredients are incorporated.
Once the potatoes are done, remove them from the oven and allow to cool for a few minutes. Slice the top of each potato open lengthwise and gently fluff the insides with a fork, creating space for the filling.
Spoon the black bean and corn mixture generously into each potato, packing it down lightly.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and top each potato with a dollop of sour cream and a sprinkle of fresh cilantro.

Notes

Serve the stuffed baked potatoes on a colorful platter, drizzling with extra pico de gallo for added color, and garnish with lime wedges for an extra zesty touch!

Keyword baked potatoes, cheesy, Mexican, stuffed potatoes