Hey there, fellow food lovers in Oro Valley (and beyond!). Are you craving the vibrant flavors of Mexico but looking for a simpler, more satisfying twist on your usual taco night? Look no further! Today, we’re diving into the world of Easy Mexican Stuffed Baked Potatoes, a dish that’s poised to become your new weeknight hero.
Forget complicated recipes and endless chopping. These Mexican Stuffed Baked Potatoes (sometimes called Loaded Mexican Potatoes) are incredibly simple to make, packed with flavor, and a guaranteed crowd-pleaser.
Get ready to ditch the tortillas and embrace the humble baked potato as the perfect vessel for your favorite Mexican fillings!
Why You Will Love This Recipe!
Let’s be honest, we all love Mexican food. But sometimes, the thought of assembling tacos or rolling enchiladas feels like a chore. That’s where these beauties come in:
- Effortless Prep: Baking potatoes is largely hands-off, and the filling comes together in minutes.
- Customizable to Your Heart’s Content: Load them up with your favorite proteins, beans, veggies, and toppings – the possibilities are endless!
- Hearty and Satisfying: A single stuffed potato is a complete and fulfilling meal.
- Perfect for Leftovers: Got leftover chili or seasoned ground meat? It’s the perfect stuffing!
- Kid-Friendly (and Adult-Approved!): Everyone loves a loaded baked potato, and the Mexican flavors add an exciting twist.
Ingredients Needed
- Russet potatoes: Fluffy, hearty potatoes perfect for stuffing.
- Black beans: Protein-packed beans add texture and flavor.
- Corn kernels: Sweet and crunchy addition to the filling.
- Shredded cheddar cheese: Melts beautifully for a gooey, cheesy topping.
- Sour cream: Creamy, tangy finish for added richness.
- Green onions: Fresh, mild onion flavor with a pop of color.
- Taco seasoning: Classic Mexican spices to season everything.
- Olive oil: Helps crisp the potato skins while baking.
- Salt and pepper: Enhances and balances all the flavors.
- Fresh cilantro: Bright, herby flavor for a final touch.
How To Make Easy Mexican Stuffed Baked Potatoes
Step 1: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in each with a fork, rub them with olive oil, and sprinkle with salt. Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.
Step 2: While the potatoes bake, combine the black beans, corn, taco seasoning, and a pinch of salt and pepper in a saucepan over medium heat. Stir occasionally and heat until warmed through, about 5–7 minutes.
Step 3: Once the potatoes are cool enough to handle, slice each one open lengthwise and fluff the insides gently with a fork to create space for filling.
Step 4: Spoon the seasoned bean and corn mixture into each baked potato. Top generously with shredded cheddar cheese and return them to the oven for 5–7 minutes until the cheese is melted and bubbly.
Step 5: Remove from the oven and add your favorite toppings—sour cream, sliced green onions, and chopped fresh cilantro. Serve warm and enjoy!
Easy Mexican Stuffed Baked Potatoes Recipe Tips
- Use starchy potatoes: Russet potatoes are best for baking because they get fluffy on the inside and hold up well to stuffing.
- Don’t skip the olive oil and salt: Rubbing the skins with olive oil and salt before baking helps them crisp up nicely.
- Shortcut with microwave: Short on time? Start the potatoes in the microwave for 5–7 minutes before finishing them in the oven.
- Make it meatless: Swap out ground beef for black beans, lentils, or a plant-based crumble for a vegetarian version.
- Prep ahead: Bake potatoes and cook the filling in advance, then reheat and assemble when ready to serve.
- Customize toppings: Offer a variety of toppings like sour cream, avocado, jalapeños, or salsa so everyone can build their own.
- Add crunch: Top with crushed tortilla chips or toasted corn for extra texture.
Storing, Freezing & Reheating
- Storing: Store leftover stuffed baked potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap each cooled potato tightly in foil, then place in a freezer-safe bag and freeze for up to 2 months.
- Reheating: Reheat in the oven at 375°F for 15–20 minutes or in the microwave until heated through, adding extra cheese or toppings if desired.
What To Serve With Easy Mexican Stuffed Baked Potatoes
Easy Mexican Stuffed Baked Potatoes pair well with a variety of fresh and flavorful sides to complete your meal. Try serving them with a crisp side salad, tangy coleslaw, or a refreshing corn and avocado salsa.
For heartier options, add a side of Spanish rice, black beans, or tortilla chips with guacamole. These baked potatoes are so versatile that they complement just about any Mexican-inspired side dish, making them perfect for both weeknight dinners and casual entertaining.
Easy Mexican Stuffed Baked Potatoes Recipe Faqs
Can I use sweet potatoes instead of russet potatoes? Yes! Sweet potatoes add a deliciously sweet and savory twist and pair well with Mexican-inspired toppings like black beans, corn, and avocado.
What protein can I add to make this a full meal? Ground beef, shredded chicken, chorizo, or even plant-based crumbles work great for turning this dish into a hearty main course.
Can I prep these ahead of time? Absolutely. Bake the potatoes and prepare the fillings in advance. When ready to serve, simply reheat and top with your favorite garnishes.
How do I keep the skins crispy after baking? Let the baked potatoes rest on a wire rack after baking to keep air circulating around them, which helps maintain crispiness.
What toppings go best with these stuffed potatoes? Try shredded cheese, sour cream, salsa, green onions, jalapeños, guacamole, or a squeeze of lime for added flavor and freshness.
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Easy Mexican Stuffed Baked Potatoes
Description
Ingredients
- 4 large Russet potatoes
- 15 ounces Black beans,
- 1 cup Corn kernels, fresh or frozen
- 1 cup Shredded cheddar cheese
- 1/2 cup Sour cream,
- 1/4 cup Green onions,
- 2 tablespoons Taco seasoning,
- 1 tablespoon Olive oil,
- 1 teaspoon Salt, to taste
- 1/2 teaspoon Black pepper, to taste
- 1 teaspoon Fresh cilantro, optional garnish: Bright, herby flavor for a final touch.
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in each with a fork, rub them with olive oil, and sprinkle with salt. Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork.
- While the potatoes bake, combine the black beans, corn, taco seasoning, and a pinch of salt and pepper in a saucepan over medium heat. Stir occasionally and heat until warmed through, about 5–7 minutes.
- Once the potatoes are cool enough to handle, slice each one open lengthwise and fluff the insides gently with a fork to create space for filling.
- Spoon the seasoned bean and corn mixture into each baked potato. Top generously with shredded cheddar cheese and return them to the oven for 5–7 minutes until the cheese is melted and bubbly.
- Remove from the oven and add your favorite toppings—sour cream, sliced green onions, and chopped fresh cilantro. Serve warm and enjoy!
Equipment
- Baking Sheet
- Cooking Oil
Nutrition
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