April 4, 2012

Fiesta Baked Potatoes

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Mexican toppings... meet potatoes! It's like a fiesta for your mouth. This meal is great for busy weeknights and comes together so quick and easy.

4 large organic russet potatoes
1/2 onion
3 cloves garlic
1 can black beans, rinsed and drained
15 oz. can diced tomatoes
1/2 cup salsa (I used Trader Joe's double roasted)
1 1/2 cups corn (frozen works)
2 tsp. cumin
Shredded cheese

Preheat oven to 400. Bake potatoes for 35-45 minutes until tender when pierced with a fork.
While potatoes are cooking, dice onion and mince garlic.
In a large skillet over medium heat, saute onion, garlic, and 1 tsp. cumin for about 8 minutes.
Reduce heat to med-low. Add beans, tomatoes with juice, corn, salsa and 1 tsp. cumin. Cook 10 minutes.
Cut potatoes lengthwise, but not all the way through. Gently squeeze and fluff with a fork.
Sprinkle cheese on potatoes and spoon the bean/tomato mixture on top.

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  1. Yum! I love easy baked potato nights :D

    1. Thanks Adrienne! Aren't baked potato nights just the best? :) Something so comforting about them... can't go wrong!

  2. Nom Nom Nom I want this right now! I just pinned this

    1. Thanks! I noticed you pinned a few others too. So sweet, made my day!


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