Southwest Twice Baked Potatoes

Southwest Twice Baked Potatoes by Alison's AllspiceWith fall in the air, I know the holidays are right around the corner.  I’m no where near ready yet, but fear not, there is still plenty of time.  When all the family gets around the dinner table, there are always multiple diets to plan for.  One easy thing to do is to have a wide variety of dishes available, and plan for leftovers.  When there are only a few people dinning, my go to meal is to stuff vegetables.  This is my favorite stuffed vegetable recipe, southwest twice baked potatoes.

Southwest Twice Baked Potatoes by Alison's AllspiceSouthwest Twice Baked Potatoes by Alison's AllspiceSouthwest Twice Baked Potatoes by Alison's AllspiceSouthwest Twice Baked Potatoes by Alison's Allspice Potatoes are perhaps the most versatile veggie you can stuff.  Mushrooms, and peppers make great choices as well.  All of these options can be made vegetarian and gluten free.   You can set up a bar and let people stuff their own veggies, so they can adjust seasonings to taste.  I like mine spicy, with plenty of cheese please!

Variations to the Southwest Twice Baked Potatoes Recipe:

  1. Try sweet potatoes or purple potatoes in place of russet potatoes to add a little more nutrition to the meal.
  2. I keep this recipe simple with almost no veggies to chop up.  Diced peppers and onions would be great additions if you are up for the extra work.
  3. I prefer sliced cheese over shredded cheese for this recipe.  When I use shreds, I seem to get just as much on the pan as on the potato!

5.0 from 2 reviews
Southwest Twice Baked Potatoes
 
Prep time
Cook time
Total time
 
These vegetarian and gluten-free southwest twice baked potatoes use simple ingredients you likely already have. Customize each potato as spicy or mild!
Author:
Recipe type: Main
Cuisine: American
Serves: 2-3 servings
Ingredients
  • 2 jumbo or 3 medium baking potatoes, scrubbed and pierced with a fork
  • Splash olive oil
  • 1 cup cooked black beans
  • 1 cup corn, frozen/thawed
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp salt and pepper, each
  • ½ cup Salsa (plus more for serving)
  • ⅓ cup shredded cheddar cheese (about 1¼ oz)
  • 3 oz sliced cheddar, for topping (9 slices off an 8 oz block)
  • Serve with salsa, sour cream, and diced jalapenos
Instructions
  1. Preheat oven to 425. Coat potatoes with olive oil and bake on baking sheet for 1 hour or until a fork can be inserted completely, turning every 15 minutes.
  2. Cut cooked potatoes in half and carefully scoop out pulp leaving a ½ inch shell.
  3. Combine potato pulp and black beans through shredded cheese.
  4. Divide filling evenly among potato skins and top with remaining cheese.
  5. Bake 5 more minutes or until the cheese is melted.
Notes
Smaller potatoes will take less time to bake, larger potatoes may take more. To decrease cooking time by 15 minutes, try microwaving potatoes for 5 minutes before baking.

Recipe inspired by A Couple Cooks.

These vegetarian and gluten-free southwest twice baked potatoes use simple ingredients you likely already have. Customize each potato as spicy or mild!

 

4 responses to “Southwest Twice Baked Potatoes

  1. No doubt about it….I need these in my life! So good!

  2. I love the Southwest Flavors for your awesome Twice Baked Potatoes! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
    Miz Helen

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