Poblano and Black Bean Loaded Baked Potato

Name: Poblano and Black Bean Loaded Baked Potato
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Psst! This beyond-delicious dinner is budget-friendly, too!

By Joy ChoPublished: Nov 11, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

428

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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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Ingredients

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 cup
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

Directions

1. Step 1Heat oven to 400°F. Prick potatoes and microwave on High 10 minutes. Brush potatoes with 1 tablespoon oil, sprinkle with 1/4 teaspoon kosher salt, place directly on middle oven rack (with baking sheet on rack below to catch oil drippings), and bake until tender, 18 to 20 minutes.
2. Step 2Meanwhile, heat 1 tablespoon oil in large skillet on medium. Add peppers and cook, covered, stirring occasionally, until tender, 5 to 7 minutes; transfer to plate.
3. Step 3To skillet, add black beans, cumin, smoked paprika, and 1/4 teaspoon salt and cook, stirring occasionally, until beans are slightly thickened, 4 to 5 minutes. Fold in poblanos.
4. Step 4In bowl, combine sour cream and lime zest. In second bowl, toss tomato with lime juice and a pinch of salt.
5. Step 5Split potatoes, top with Cheddar if desired, then top with beans, tomatoes, and sour cream. Sprinkle with additional lime zest if desired.

AIR FRYER INSTRUCTIONS: Air fry potatoes (do not microwave) at 400°F until tender, 35 to 40 minutes, flipping once. Meanwhile, toss poblanos with 1 teaspoon oil and 1/4 teaspoon salt. In another bowl, toss the beans with cumin, paprika, 1/4 teaspoon salt and 1/2 teaspoon oil. Remove potatoes from air-fryer and transfer to a plate. Add poblanos to air fryer and air-fry until tender, 5 to 6 minutes. Transfer to bowl with black beans and fold to combine. Split potatoes, top with cheese, then bean-poblano mixture. Return potatoes to air fryer and air-fry just until cheese melts and bean mixture is warmed through, 1 to 2 minutes. Serve topped with tomatoes, sour cream and more lime zest.

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

Did you make this recipe? Comment below!

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