Poblano and Black Bean Loaded Baked Potato


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!

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4 serving(s)

Total Time:
30 mins



  • 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


Love your leftovers! Fold extra bean-poblano mixture into cooked rice and top with a fried egg and hot sauce.

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

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