Psst! This beyond-delicious dinner is budget-friendly, too!
Is there anything more satisfying than a loaded baked potato for dinner? We think not, especially when microwaving the potatoes before roasting them means starchy comfort in half an hour. This version features earthy, sauteed poblano peppers and meaty black beans flavored with a hit of cumin and paprika, loaded up with cheese, chopped tomatoes, and a dollop of zesty sour cream. Spuds never looked (or tasted) so good!
Ingredients
- 4 medium russet potatoes (about 8 oz each), scrubbed and dried
- Olive oil
- Kosher salt
- 2 poblano peppers, cut into small pieces
- 1 15.5-oz can black beans (including liquid)
- 1/2 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/3 c. sour cream
- 1/2 tsp. tsp lime zest, plus 2 tsp lime juice and more for serving
- 1 large plum tomato, seeded and chopped
- Grated Cheddar, for serving
Directions
Step 1
Heat oven to 400°F. Prick potatoes and microwave on High 10 minutes. Brush potatoes with 1 tablespoon oil, sprinkle with 1/4 teaspoon kosher salt, place directly on middle oven rack (with baking sheet on rack below to catch oil drippings), and bake until tender, 18 to 20 minutes.
Step 2
Meanwhile, heat 1 tablespoon oil in large skillet on medium. Add peppers and cook, covered, stirring occasionally, until tender, 5 to 7 minutes; transfer to plate.
Step 3
To skillet, add black beans, cumin, smoked paprika, and 1/4 teaspoon salt and cook, stirring occasionally, until beans are slightly thickened, 4 to 5 minutes. Fold in poblanos.
Step 4
In bowl, combine sour cream and lime zest. In second bowl, toss tomato with lime juice and a pinch of salt.
Step 5
Split potatoes, top with Cheddar if desired, then top with beans, tomatoes, and sour cream. Sprinkle with additional lime zest if desired.
NUTRITIONAL INFORMATION (per serving): About 428 cal, 11 g fat (3 g sat), 15 g pro, 542 mg sodium, 71 g carb, 13 g fiber