Fluffy baked potatoes are packed with Mexican flavor and stuffed with black beans and veggies for a healthy, delicious vegetarian meal. Gluten-free and vegan-adaptable.
Oh what we could be if we stopped carrying the remains of who we were. ― Tyler Knott Gregson
I can’t wait for you to try these Mexican Baked Potatoes- they are so delicious! A few weeks ago, I made a batch of our homemade black beans and wanted to share one of the many ways we served them up. These Mexican-style potatoes are so cozy and homey without being heavy and are easily customizable.
Why you’ll love Mexican Baked Potatoes
A Cozy Comforting, Nutritious Meal! Who doesn’t love a good baked potato, so comforting! We love adding veggies and protein, which lowers the glycemic index and ups the nutrients. Plus, potatoes offer many unexpected health benefits.
Easily Customizable. Use what you have on hand, keep them vegan or add meat or cheese, perfect for mixed households where some folks are plant-based, and some are not.
Can Be Prepped Ahead. The potatoes can be baked ahead and reheated. The beans can be batch-cooked from scratch, or canned beans can be used.
Mexican Stuffed Baked Potato Ingredients
- Russet Potatoes – Medium russet potatoes, all roughly the same size for even baking.
- Olive oil and salt– for baking the potatoes.
- Black beans – batch make homemade blackbeans from scratch or use canned black beans.
- Veggie Ideas- corn, steamed broccoli, red onion, tomato, shredded carrots or cabbage, or bell peppers.
- Optional Toppings- avocado, guacamole, jalapeno, scallions, fresh cilantro, sour cream (or vegan sour cream), salsa, or hot sauce.
- Variations– add turkey chorizo, tofu sofritas, Vegan Queso, cheddar cheese, cotija cheese, elote, cooked ground meat, shredded chicken or leftover rotisserie chicken.
How to Make Mexican Baked Potatoes
Step One: Bake the potatoes. Scrub the potatoes, dry, and coat with a little olive oil and sprinkle generously with salt. Place on a wire rack over a baking sheet, and poke with a fork 3 times.
Bake at 425°F until the potatoes are tender in the middle, and the internal temp reaches 205°F to 210°F. Timing will depend on the size of the potatoes. Medium russet potatoes take roughly 50-60 minutes.
Step two: Fluff and Stuff. Once the potatoes are baked, slice the top open and squeeze the two ends together. Fluff the insides with a fork, and season the insides with salt, pepper and olive oil. Add your warm beans and veggies.
Step three: Add toppings. Top with your fresh vegetables, such as tomatoes, red bell peppers, red onions, and sliced jalapenos. Add cilantro, a dollop of sour cream or vegan sour cream, and serve with lime wedges and hot sauce.
Storing Mexican Stuffed Potatoes
Leftovers will keep 3-4 days in an airtight container in the refrigerator. Reheat in a 350°F oven (or toaster oven) for 20 minutes, to retain the crispy skin, or use a microwave.
Serving Suggestions
Serve with a leafy green salad, such as our Caesar Salad or try our Mexican Slaw. Make a batch of pickled onions or pickled jalapeno peppers, and cilantro lime crema to complement!
More Favorite Baked Potato Recipes
Mexican Baked Potatoes
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: dinner idea, vegetarian dinner, potato recipe, Mexican recipes,
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Stuffed Baked Potatoes, packed with black beans and healthy veggies – a healthy vegetarian dinner idea the whole family will love.
Ingredients
-
- 4 russet potatoes – medium russet potatoes, all roughly the same size for even baking.
- 1–2 teaspoons olive oil
- salt to taste
- 1 1/2 – 2 cups cooked black beans – batch make homemade blackbeans from scratch or use canned black beans. Warm the beans- see notes.
- Veggie ideas- (2-3 cups total) corn, steamed broccoli, sauteed zucchini, red onion, tomato, shredded carrots or cabbage, or bell peppers.
- Optional toppings- avocado, guacamole, jalapeno, cilantro, sour cream (or vegan sour cream), salsa, or hot sauce.
Instructions
- Preheat oven to 425°F
- Prep the potatoes. Wash and scrub the potatoes, lightly coat with a little olive oil, and sprinkle generously with salt. Place on a wire rack over a sheet pan, and poke with a fork 3 times. Alternatively, baked on a parchment-lined sheet pan.
- Bake on the middle rack until the potatoes are tender in the middle, and the internal temp reaches 205°F to 210°F. Timing will depend on the size of the potatoes. Medium russet potatoes take roughly 50-60 minutes.
- Fluff and Stuff. Once the potatoes are baked, slice the top open and squeeze the two ends together. Fluff the insides with a fork, and season the insides with salt, pepper and olive oil. Add your warm beans and veggies.
- Add toppings. 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
Variations– add turkey chorizo, tofu sofritas, Vegan Queso, cooked ground meat, shredded chicken or leftover rotisserie chicken.
Season the beans. I like to warm the beans up, drizzle with olive oil, and add taco seasoning.
Store leftovers 3-4 days in an airtight container in the refrigerator. Reheat in a 350°F oven (or toaster oven) for 20 minutes, to preserve their crispy skin. Or microwave.
Nutrition
- Serving Size: 1 stuffed potato with 1 tablespoon vegan sour cream
- Calories: 317
- Sugar: 4.8 g
- Sodium: 954.7 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 52.2 g
- Fiber: 9.5 g
- Protein: 10.3 g
- Cholesterol: 0 mg
Pure, delicious comfort food, and so easy to get dinner on the table. Thank you!!
Great to hear this Marry!
My favorite recipe! Such a hit. Highly recommend
Thanks Alicia, great to hear this!
Beautiful recipe!!! Love that vegan cilantro crema, so good! I topped mine with jalapeños, nutritional yeast, hemp seeds, and some crispy noodles 😇 I ate it with a side of sautéed eggplant and your chili crisp! Divine!!!
Yummy Angeli!
So very gratifying! Thank you, Sylvia. I did alter to suit what I could purchase, and baked four small sweet potatoes. I also used a can of black beans to make the refried beans and loaded them with zucchini, celery, carrot and leek, then blitzed with lime juice before adding the cilantro. Your cilantro crema topped it all off beautifully
Great to hear Leanda- love your additions!