Santa Fe Loaded Baked Potatoes
Twice baked potatoes are a great freezer meal option that serve well as a side. Top with sour cream, chopped cilantro, lime, and avocado.
Ingredients
- 8 medium potatoes
- 2 Tbs oil
- Salt
Filling
- 1 lb ground beef
- 1 medium onion finely chopped
- 3/4 cup frozen sweet corn
- 3/4 cup canned black beans drained and rinsed
- 2 tbs minced garlic
- 1/2 cup diced tomato canned or fresh, if canned, drain
- 2 tbsp cilantro roughly chopped
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp garlic salt
- 1/8 tsp cayenne
Toppers
- 3/4 cup grated white cheese Monterey Jack
- chopped cilantro for topping
- Lime for topping and garnish
- Salsa
- Avocado
Instructions
Filling
- Mix spices together
- Brown ground beef
- Drain fat from pan
- Add in onions and garlic, cook until onions are translucent
- Add in tomatoes, corn, and black beans.
- Add in spices and cilantro, cover, turn on low, let simmer/cook for 5 minutes
Potatoes
- Preheat oven to 400 F
- Cover a baking sheet with foil that is lightly brushed with oil
- Wash and dry the potatoes. Poke with a fork several times.
- Rub potatoes with oil.
- Place on foil lined sheet
- Bake for 50 mins. or until tender with crispy skins.
- Let them cool for a few minutes.
- Cut in half lengthwise
- Scoop out center, being careful not to ruin skin
- Brush with a little more oil
- Place back on sheet skin up
- Bake for 10 minutes
- Flip
- Bake for 5 more minutes
Assembly
- Stuff skins with filling mixture
- Top with shredded cheese
- (Freeze at this point if using these for a freezer meal. Thaw before heating to serve.)
- From Fresh: Bake at 350 until cheese is melted
- From Freezer: Thaw, Bake at 350 10-15 mins until heated through and cheese is melted.
- Top with fresh cilantro and a squeeze of lime