Monday, April 28, 2014

Southwest Loaded Baked Potato

A delicious potato loaded with a southwestern kick. A yummy filling made with beef, black beans, corn, tomatoes, warm spices, topped with cheese and cilantro. Perfect side dish or can be eaten alone with a big salad on the side. It is a meal loaded with your veggies and protein. Enjoy!!!!

6 medium potatoes 

1 pound lean ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
3/4 cup frozen sweet corn
3/4 cup canned black beans, drained and rinsed
2 large tomatoes, seeded and chopped
2 Tablespoons cilantro, roughly chopped
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cumin 
sprinkle of cayenne
salt and pepper to taste

Canola, Vegetable Or Olive Oil
1 1/2 cups grated Monterey Jack or Mexican Blend
chopped cilantro for topping

For the filling:
Mix the chili powder, paprika, cayenne and cumin in a small bowl. 

Heat a little bit of oil 3 teaspoons in a large skillet over medium heat. Brown the meat in the pan. Drain some of the fat from the meat in the pan. Add the onions cook until the onions are translucent then add the garlic and cook for 1 minute, add the tomatoes and cook for 2-3 minutes. Add the black beans and corn, the spices and chopped cilantro. Gently stir to mix everything together. Season with salt and pepper. Cook for 5-7 minutes. Set aside.

For the potato skins:
Preheat oven to 375 degrees. Cover a baking sheet with foil. Lightly brush the potatoes with oil.

Wash and dry the potatoes. Using a fork, pierce the potato several times. Rub the potatoes with oil. Arrange on a baking sheet and bake for 50 minutes and cook until they are tender and the skins are crisp. Let them cool for a few minutes. 

Slice the potatoes lengthwise in half. Scoop out the insides. Brush the skins and the insides lightly with oil. 

Flip the potatoes so that the skins face upwards. Bake for 10 minutes. Flip the potatoes over and bake for another 5-7 minutes until the edges get crisp with a nice brown color.

Take them out and immediately fill the potato skins with the meat filling. Sprinkle grated cheese on top and put them back in the oven until the cheese and bubbly and golden brown.

Sprinkle chopped cilantro on top before serving. Dip or drizzle ranch dressing if desired.

recipe from:

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