Spicy Southwest Stuffed Baked Potatoes
Savor the sizzle of Southwest flavors
Elevate your potato game with these Spicy Southwest Stuffed Baked Potatoes, exploding with bold flavors! Featuring seasoned ground beef, hearty black beans, and sweet corn, all crowned with a blanket of melted cheddar cheese, these potatoes are a thrilling fusion of comfort and heat. Whip them up for a lively weeknight dinner that’s guaranteed to tantalize your taste buds.
- Ingredients for 3 servings:
– 3 russet potatoes
– 2 tablespoons of olive oil, divided
– 2 teaspoons of kosher salt
– ½ pound of ground beef (225 g)
– ½ cup of canned black beans, drained and rinsed
– ½ cup of diced tomatoes (100 g)
– 1 cup of shredded cheddar cheese, plus extra for topping
– Guacamole, for serving
– 1 tablespoon of taco seasoning
- Preparation:
1. Preheat and Prep: Begin by preheating the oven to 350°F (180°C). Pierce the potatoes all over with a fork. On a baking sheet, rub the potatoes with 1 tablespoon of olive oil and sprinkle them with kosher salt. Bake for approximately 1 hour until tender. If making additional potatoes, adjust the cooking time accordingly. Once baked, allow them to cool.
2. Cook the Beef: In a large skillet, heat the remaining tablespoon of olive oil over high heat. Add the ground beef and cook until browned, approximately 7 minutes. Stir in the taco seasoning, black beans, and diced tomatoes. Cook until the beans are heated through, about 2–3 minutes. If needed, drain off any excess liquid.
3. Prepare the Potatoes: Once the potatoes have cooled, slice them in half vertically and scoop out the flesh into a large bowl, leaving a thin layer of flesh intact inside the potato shells. Arrange the potato shells, cut side up, on the baking sheet.
4. Mix and Fill: Combine the cooked ground beef mixture and shredded cheddar cheese with the potato flesh in the bowl. Mix until well combined. Spoon the mixture back into the potato shells and sprinkle with additional cheddar cheese.
5. Bake and Serve: Bake the stuffed potatoes for 15 minutes, or until the cheese is melted and bubbly. Serve warm, accompanied by guacamole on the side.
