Description
Delicious baked russet potatoes stuffed with black beans and your choice of fresh veggies, topped with your favorite garnishes.
Ingredients
Scale
- 4 medium russet potatoes
- 1–2 teaspoons olive oil
- to taste salt
- 1 ½ – 2 cups cooked black beans
- 2–3 cups assorted vegetables (corn, steamed broccoli, sautéed zucchini, red onion, tomato, shredded carrots, cabbage, bell peppers)
- optional toppings: avocado, guacamole, jalapeno, cilantro, sour cream (or vegan sour cream), salsa, hot sauce
Instructions
- Wash and scrub the potatoes, lightly coat with olive oil, and sprinkle generously with salt.
- Place on a wire rack over a sheet pan, and poke each potato with a fork 3 times.
- Bake until tender in the middle (internal temperature reaches 205°F to 210°F), about 50-60 minutes.
- Once baked, slice the top open, squeeze the sides together, and fluff the insides with a fork.
- Season the insides with salt, pepper, and olive oil. Add warm beans and veggies.
- Top with red onions, sliced jalapenos, cilantro, a dollop of sour cream or vegan sour cream, and serve with lime wedges and hot sauce.
Notes
- For the black beans, you can batch make homemade beans or use canned. Just be sure to warm them before adding to your baked potato.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg