Fiesta baked potatoesPosted: August 12, 2011
Hello hello! This has been a crazy week! We got back from a wonderful vacation at the lake on Monday evening. On Tuesday we had take out, Wednesday we had turkey sandwhiches, and it wasn’t until last night that I was able to cook a proper dinner. But even still, I was in a hurry and burnt some brocolli and onions. Oh well.
Thankfully these fiesta baked potatoes were delicious! Even served with a side of burnt broccoli and semi-bland chicken.
There are many good things about this baked potato recipe:
1. Easy AND inexpensive. Win.
2. Pretty healthy, in my opinion, because the addition of salsa means you need less butter and sour cream. (Don’t get me wrong, I love butter and sour cream.)
3. It’s a fiesta! Which basically just means that I put salsa on it. Yummy salsa.
Hope you enjoy!
2 large russot potatoes
about 1 cup of cheddar cheese
2 tablespoons butter
4 tablespoons sour cream
black bean and corn salsa (recipe below)
salt and pepper to taste
Scrub potatoes and poke little holes in them with a fork. Wrap each one in tin foil. Place in oven at 400 degrees and bake for 1.5 hours or until soft when squeezed.
Slice baked potatoes in half and scoop out the majority of the meat, leaving a little bit so as to not brake the skins. Put the potato meat (is that even the right term??) into a bowl and mix with 3/4 cup cheese, butter, sour cream, salt and pepper.
Fill each potato half with the mixture above and top with a few tablespoons of black bean & corn salsa. Sprinkle remaining cheese on top.
Put potatoes on a foil lined baking sheet and broil on high in the oven for about 2 minutes until cheese is browned. (Be careful, it’s easy to accidentally burn!)
Remove potatoes and serve while hot!
Black bean & corn salsa recipe:
This made a lot! If you are just using this for the potatoes, then you can half it and you’ll still have lots of leftovers to eat with chips. But if you are obsessed with salsa like we are, make all of it!
2 8oz cans of black beans
3 corn husks
2 8oz cans of diced tomatoes
1 jalapeno with seeds
1/2 of one medium yellow onion
juice of 2 limes
juice of 1 lemon
1/2 cup of cilantro, chopped
1 teaspoon sugar
2 teaspoons white wine vinegar
salt to taste
In your blender or food processor, add all of the ingredients except the beans and corn. Pulse until smooth. Taste and add salt as needed. Add about 1 teaspoon of salt at a time so you don’t overdo it!
Put salsa in a big bowl or container of choice. Drain and rinse black beans, add to salsa. Shuck the corn and slice off the kernels. Add to salsa. Mix together. Eat!