I always underestimate the power of a baked potato at dinner. We don’t have them often, but when we do, the kids are thrilled, and we make it through dinner moan free. If I were smart, we’d have baked potatoes every night. But, I’m not often that smart.
These Mexi-topped baked potatoes are a deliciously filling alternative to your typical weeknight entree. Serve them alongside a salad and you’ve got yourself a simple weeknight dinner.
If you want to make this dinner really quick and easy, you could microwave the potatoes for about 10-15 minutes, until they are cooked through. I had enough time to do it the old fashioned way, though, so I poked a few holes in them, rubbed them down with vegetable oil, sprinkled them with kosher salt, and popped them into the oven.
This is my favorite way to bake a potato. Hands down.
They bake for about an hour, depending on the size, and when they’re done, the skins are crispy and flavorful, and the potato is light and fluffy.
When the potatoes were just about done, I got my quick Mexi topping together. In a frying pan, I sauteed some chopped onion and garlic with some cumin and chili powder for a few minutes.
Once the onion had softened a bit, I added in some canned black beans, frozen corn, and some fresh salsa (the refrigerated stuff in the deli section).
I let that mixture cook for about four minutes, until it was heated through and saucy.
Then, it was ready to top my potatoes! I cut into the potatoes, fluffed them a bit, and then topped them with a heaping cup of the bean and corn mixture. Then, I topped it with some shredded cheese, sour cream, and chopped cilantro…and dinner was served!
BLACK BEAN AND CORN TOPPED POTATOES
Adapted from Cooking Light: Fresh Food Fast
- 4 large baking potatoes
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 (15 oz.) can no-salt black beans, rinsed and drained
- 1½ cups frozen corn kernels
- 1½ cups fresh salsa
- ¼ cup reduced fat shredded cheddar-jack cheese
- ¼ cup chopped fresh cilantro
- sour cream
- If quick cooking in the microwave, pierce the potatoes all over with a fork and arrange in a circle on paper towels in the microwave. Microwave at HIGH for 10 minutes, turning and rearranging potatoes after 5 minutes. Test the potatoes for doneness by piercing with a knife. If they still need more time, cook for 5 more minutes.
- If oven cooking the potaotes, preheat the oven to 400*F. Pierce the potatoes all over with a fork. Coat the potatoes in some vegetable oil and sprinkle generously all over with kosher salt. Place the potatoes right on the rack in the oven and bake for 1 hour, or until done.
- Spray a large skillet with nonstick spray, and place over medium-high heat. Add the onion, garlic, cumin and chili powder and cook until the onion has softened a bit, about 3 minutes. Add the beans, corn and salsa and stir to combine.
- Cook until heated through, about 4-5 minutes.
- Split the potatoes lengthwise, and fluff a bit with a fork. Top the potatoes with a cup of the bean and corn mixture. Sprinkle with the cheese and cilantro, and top with sour cream, if desired.