Southwestern Stuffed Potatoes

Enjoy the comfort of baked potatoes with the bold, vibrant flavors of the American Southwest. This hearty and satisfying dish is packed with a variety of ingredients that bring a taste of the region to your plate. It can be served on its own as a light lunch or as a side to grilled meats.

Ingredients

  • 4 medium-sized russet potatoes
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup of black beans, drained and rinsed
  • 1 cup of corn kernels (fresh, frozen, or canned)
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 cup of shredded reduced-fat cheddar cheese
  • 2 tablespoons of fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, salsa, sour cream or Greek yogurt, lime wedges

Instructions

  1. Bake the Potatoes:
    • Preheat your oven to 400°F (200°C).
    • Scrub the potatoes clean and pierce each one several times with a fork.
    • Place the potatoes on a baking sheet and bake for about 1 hour, or until they are tender and easily pierced with a fork.
  2. Prepare the Filling:
    • While the potatoes are baking, heat the olive oil in a skillet over medium heat.
    • Add the diced onion and garlic, sauté for 3-4 minutes until the onion is translucent.
    • Stir in the red bell pepper, black beans, corn, cumin, and chili powder. Cook for another 5-7 minutes, until the vegetables are softened. Season with salt and pepper to taste.
  3. Assemble the Stuffed Potatoes:
    • Once the potatoes are baked, let them cool for a few minutes. Then, cut each potato in half lengthwise and scoop out some of the flesh, leaving a small border around the edges.
    • Mix the scooped-out potato flesh with the vegetable mixture.
    • Fill each potato skin with the mixture, then sprinkle shredded cheddar cheese on top.
  4. Bake Again:
    • Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  5. Garnish and Serve:
    • Remove the potatoes from the oven and sprinkle with fresh cilantro.
    • Serve hot, with optional toppings such as sliced avocado, salsa, sour cream, and lime wedges.
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