These delightful Mexican Baked Potatoes are not only fluffy and inviting but also crammed with hearty black beans and vibrant veggies, making for a nutritious vegetarian meal that the whole family will relish. Best of all? They’re easily adaptable for gluten-free and vegan diets!

“Oh what we could be if we stopped carrying the remains of who we were.” — Tyler Knott Gregson

Why You’ll Love Mexican Baked Potatoes

Cozy, Comforting, and Nutritious Meal! There’s something special about a freshly baked potato. They’re warm and inviting, and we enhance them by adding veggies and protein, which helps in lowering the glycemic index while boosting the nutrition. Plus, potatoes have a treasure trove of health benefits!

Easily Customizable: You can use whatever ingredients you have lying around. Keep it vegan, or throw in some meat or cheese, making it perfect for mixed households.

Can Be Prepped Ahead: Bake the potatoes in advance and simply reheat them when you’re ready to serve. You can also prepare black beans from scratch, or opt for canned beans for a quicker option.

Ingredients for Mexican Stuffed Baked Potatoes

• Russet Potatoes: Medium-sized russet potatoes, all similar in size for even baking.
• Olive Oil and Salt: For the perfect baked texture.
• Black Beans: You can either make them from scratch or use canned beans.
• Veggies: Ideas include corn, steamed broccoli, red onion, tomatoes, shredded carrots, cabbage, or bell peppers (aim for about 2-3 cups total).
• Optional Toppings: Avocado, guacamole, jalapeno slices, fresh cilantro, sour cream (or vegan sour cream), salsa, or hot sauce.
• Variations: Add turkey chorizo, tofu sofritas, vegan queso, ground meat, shredded chicken, or even some leftover rotisserie chicken for extra flavor.

How to Make Mexican Baked Potatoes

Step One: Bake the Potatoes

Start by scrubbing the potatoes clean. Dry them off, then lightly coat each with olive oil and sprinkle generously with salt. Place them on a wire rack over a baking sheet and poke holes in each potato with a fork—around three times should do. Now, bake them in a preheated oven at 425°F (220°C) until the potatoes are soft in the center, which should take about 50-60 minutes depending on the size of the potatoes.

Step Two: Fluff and Stuff

Once the potatoes are done baking, take them out of the oven and slice the top open. Squeeze the ends together gently to fluff the insides with a fork. Season with salt, pepper, and a drizzle of olive oil, then fill each potato with warm black beans and your chosen veggies.

Step Three: Add Toppings

Now, get creative with your toppings! Add diced tomatoes, jalapenos, red onions, and fresh cilantro. For an extra creamy touch, add a dollop of sour cream or vegan sour cream. Serve with lime wedges on the side and drizzle with hot sauce for a little kick!

Storing Mexican Stuffed Potatoes

Any leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. When ready to eat, you can reheat them in a 350°F (175°C) oven for about 20 minutes to keep that crispy skin, or pop them in the microwave for a quicker option.

Serving Suggestions

Pair these tasty baked potatoes with a crisp leafy green salad, like a tangy Caesar or a refreshing Mexican slaw. Consider making a batch of pickled onions or jalapenos and a cilantro lime cream to serve on the side for an extra burst of flavor!

More Favorite Baked Potato Recipes

If you love baked potatoes as much as we do, check out other delightful variations such as loaded chili cheese potatoes or a savory potato topped with garlic butter and greens!