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Southwest Twice Baked Potatoes

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5 from 2 reviews

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

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)
  • 1/3 cup shredded cheddar cheese (about 1 1/4 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.

Find it online: https://www.alisonsallspice.com/southwest-twice-baked-potatoes/