Description
Deliciously stuffed baked potatoes filled with warm black beans and fresh veggies.
Ingredients
Scale
- 4 medium russet potatoes
- 1–2 teaspoons olive oil
- salt to taste
- 1 ½ – 2 cups cooked black beans
- 2–3 cups assorted veggies (corn, steamed broccoli, sauteed zucchini, red onion, tomato, shredded carrots or cabbage, bell peppers)
- optional: avocado, guacamole, jalapeno, cilantro, sour cream (or vegan sour cream), salsa, hot sauce
Instructions
- Wash and scrub the potatoes, lightly coat with olive oil, and sprinkle generously with salt. Place on a wire rack over a sheet pan and poke with a fork 3 times.
- Bake until the potatoes are tender in the middle, and the internal temp reaches 205°F to 210°F, roughly 50-60 minutes depending on size.
- Once baked, slice the top open and squeeze the ends together to fluff the insides with a fork. Season with salt, pepper, and olive oil.
- Add warm black beans and desired veggies.
- Top with red onions, sliced jalapenos, cilantro, and a dollop of sour cream or vegan sour cream. Serve with lime wedges and hot sauce.
Notes
- For best results, use medium russet potatoes that are roughly the same size for even baking.
- Beans can be made from scratch or canned; warm them before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato