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Fiesta Black Bean and Corn Potatoes

Yummy Mexican potato
Yummy Mexican potato
Photo Taken 5/30/2014 by John Oaks

Ahh the potato--so versatile, so delicious. As Samwise Gamgee once said, you can "boil 'em, mash 'em, stick 'em in a stew." But that's only the start of the possibilities. In this twist on the good old classic potato, you bake them and stuff them with delicous Mexican-inspired flavors for a fiesta in your boca (that's Spanish for mouth).

And, although potatoes take some love if you want to bake them up nicely, the active cook time for this recipe is pretty minimal, so you can have this one done in just under an hour if you prep the potatoes as recommended.

This recipe is adapted from My


  • 4 russet potatoes
  • Sea salt, to taste
  • Olive oil, for brushing
  • 1/2 large white onion, chopped
  • 2 cloves minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 1 1/2 cups salsa of choice (that pictured used Meijer Organics Mild)
  • Salt and pepper, to taste
  • 1/4 cup Mexican cheese
  • 1/4 cup fresh chopped cilantro


To begin, you'll want to cook the potatoes. To cut cook time in half, I recommend the half microwave/half oven method. Pierce the 4 potatoes with a fork, arrange on a plate, and microwave for 10 minutes. Preheat oven to 350 and spread aluminum foil over a large cookie sheet.

Once the 10 minutes have elapsed, carefully remove hot potatoes from the microwave and arrange on aluminum foil. Careful to avoid touching the potatoes (use an oven mitt or tongs), brush the potatoes with a bit of olive oil. Top with sea salt and bake in the preheated oven for about 20-25 minutes.

Meanwhile, spray a medium skillet with nonstick spray. Cook onion, garlic, chili powder and cumin over medium-high heat for about 4 minutes, until fragrant. Next, add in the beans, corn, and salsa. Cook until thoroughly heated, about 5 minutes.

Once potatoes come out of the oven, carefully slice them lengthwise with a knife. Wearing an oven mitt on each hand (if possible), pinch the ends of the potato toward one another to open up the center. Spoon 1/4 of the prepared vegetable mixture into each potato, top with cheese and cilantro, and enjoy!

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