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Mexican Baked Potato

mexican baked potato
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⭐⭐⭐⭐⭐ 4.9 from 1645 votes

Transform ordinary baked potatoes into Mexican masterpieces! Crispy skins, seasoned black beans, fresh pico & melted cheese. Easy recipe! Mexican Baked Potato

Ingredients

Scale

For the Potatoes:

  • 4 large russet potatoes (8–10 oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons coarse kosher salt

For the Seasoned Black Beans:

  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Fresh Pico de Gallo:

  • 3 medium tomatoes, diced
  • 1/2 white onion, finely diced
  • 2 jalapeños, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • Salt to taste

For Assembly:

  • 2 cups Mexican cheese blend, shredded
  • 1/2 cup Mexican crema or sour cream
  • 2 ripe avocados, sliced
  • 1/4 cup pickled jalapeños
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving
  • Crushed tortilla chips (optional)

Instructions

  1. Prepare the Potatoes: Preheat oven to 425°F. Scrub potatoes and pierce 8-10 times with a fork. Rub with olive oil and kosher salt. Place directly on oven rack with a baking sheet on the lower rack.
  2. Bake: Bake for 50-65 minutes until potatoes give slightly when gently squeezed with an oven mitt and sound hollow when tapped.
  3. Make Seasoned Black Beans: While potatoes bake, heat olive oil in a medium saucepan. Add garlic and cook 30 seconds. Add black beans, cumin, chili powder, paprika, salt, and pepper. Simmer 10-15 minutes, stirring occasionally. Keep warm.
  4. Prepare Pico de Gallo: Combine diced tomatoes, onion, jalapeños, cilantro, lime juice, and salt in a bowl. Let rest at room temperature to develop flavors.
  5. Assemble: Immediately cut open baked potatoes lengthwise and fluff with a fork. Layer with hot seasoned black beans, shredded cheese, pico de gallo, avocado slices, crema, pickled jalapeños, and fresh cilantro.
  6. Serve: Garnish with crushed tortilla chips if desired and serve immediately with lime wedges.

Notes

  1. Storage: Leftover toppings keep refrigerated for 3-4 days. Reheat beans before serving.
  2. Meal Prep: Bake potatoes ahead and reheat in 350°F oven for 10-15 minutes.
  3. Variations: Add seasoned ground beef, shredded chicken, or roasted vegetables for extra protein.

Nutrition

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Find it online: https://livelydish.com/mexican-baked-potato/