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Mexican Baked Potato

Experience the vibrant flavors of Mexico with the deliciously satisfying Mexican Baked Potato. This comfort food classic gets a zesty makeover with fluffy potatoes loaded with melted cheese, savory beans, fresh salsa, and your favorite toppings. Customize your potato with meat, veggies, or keep it vegetarian. It's a flavorful fiesta that's easy to make and guaranteed to impress. Dive into a culinary adventure and savor the authentic taste of Mexico!
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Prep Time 15 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Maxican
Servings 4 people
Calories 451 kcal

Equipment

  • 1 Oven Preheated to 200°C (400°F) for baking potatoes
  • 1 Baking Sheet Lined with foil or parchment for easy cleanup
  • 1 Fork or Knife To pierce potatoes for even cooking
  • 1 Mixing Bowl For preparing toppings like salsa or guacamole
  • 1 Cheese Grater If using fresh cheese for topping
  • 1 Small Saucepan Optional – for warming beans or sauces
  • 1 Cutting board For chopping vegetables and herbs
  • 1 Sharp knife To cut ingredients finely and slice potatoes
  • 1 Tongs or Spoon For handling hot potatoes and assembling toppings
  • 1 Serving Plates To present and serve the dish

Ingredients
  

  • 2 Large Russet Potatoes Best for baking due to fluffy texture
  • 1 Tbsp Olive Oil Helps crisp up potato skin
  • 1/2 Tsp Salt Adjust to taste
  • 1/4 Tsp Black Pepper Adds mild heat and flavor
  • 1/2 Cup Black Beans Cooked or canned, drained and rinsed
  • 1/2 Cup Shredded Cheese Cheddar, Monterey Jack, or Mexican blend
  • 1/2 Cup Salsa Fresh or store-bought
  • 1/4 Tsp Chili Powder Optional – for extra spice
  • 1/4 Tsp Cumin Adds warm, smoky flavor
  • 1/2 Cup Sour Cream Optional – for a creamy topping
  • 1/4 Cup Guacamole Optional – adds creamy avocado taste
  • 1/4 Cup Green Onions Chopped, for garnish
  • 1/4 Cup Fresh Cilantro Chopped, for garnish
  • 1 Whole Jalapeño Sliced, optional for extra heat

Instructions
 

  • Preheat the Oven
    Preheat your oven to 400°F (200°C) to ensure even baking.
  • Line a baking sheet with parchment paper or foil for easy cleanup.
  • Prepare the Potatoes
    Wash and scrub 2 large Russet potatoes thoroughly to remove dirt.
  • Pat them dry, then prick each potato several times with a fork or knife to allow steam to escape.
  • Rub the potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper for crispy skin.
  • Bake the Potatoes
    Place the potatoes on the prepared baking sheet.
  • Bake for 50-60 minutes, or until they are fork-tender and the skin is crispy.
  • Prepare the Toppings
    While the potatoes are baking, warm ½ cup black beans in a small saucepan (if desired)
  • Chop green onions, cilantro, and jalapeño for garnish.
  • Shred ½ cup cheese (Cheddar, Monterey Jack, or Mexican blend).
  • Assemble the Mexican Baked Potatoes
    Remove the potatoes from the oven and let them cool for 5 minutes.
  • Slice each potato lengthwise and fluff the inside with a fork.
  • Sprinkle with ¼ tsp chili powder and ¼ tsp cumin for extra flavor.
  • Add black beans, shredded cheese, and salsa generously.
  • Add Final Toppings and Serve
    Top with sour cream, guacamole, green onions, cilantro, and jalapeño as desired.
  • Serve hot and enjoy your flavorful Mexican Baked Potato!
Keyword Mexican Baked Potato