Description
Deliciously loaded baked russet potatoes topped with black beans, fresh veggies, and your choice of toppings.
Ingredients
Scale
- 4 medium russet potatoes
- 1–2 teaspoons olive oil
- to taste salt
- 1 ½ – 2 cups cooked black beans
- 2–3 cups mixed veggies (corn, steamed broccoli, sautéed zucchini, red onion, tomato, shredded carrots, cabbage, bell peppers)
- to taste optional toppings (avocado, guacamole, jalapeno, cilantro, sour cream or vegan sour cream, salsa, hot sauce)
Instructions
- Wash and scrub the potatoes, lightly coat with olive oil, and sprinkle generously with salt.
- Place on a wire rack over a sheet pan, and poke with a fork 3 times. Alternatively, bake on a parchment-lined sheet pan.
- Bake until the potatoes are tender in the middle, and the internal temp reaches 205°F to 210°F, roughly 50-60 minutes depending on the size of the potatoes.
- Once baked, slice the top open and squeeze the two ends together. Fluff the insides with a fork, and season with salt, pepper, and olive oil.
- Add warm black beans and veggies.
- Top with red onions, sliced jalapeños, cilantro, a dollop of sour cream or vegan sour cream, and serve with lime wedges and hot sauce.
Notes
- For the black beans, you can batch make homemade black beans from scratch or use canned black beans. Warm the beans before adding them to the potatoes.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg