Mexican Stuffed Potato
Mexican stuffed potatoes are a flavorful, hearty dish featuring baked potatoes filled with beans, corn, cilantro, and topped with melted cheese, perfect for a satisfying meal or casual gathering.
Ingredients
Instructions
- Bake potatoes in the microwave until soft, then cut in half lengthwise.
- Remove pulp from the potatoes and mash with sour cream and milk.
- Combine the mashed potato mixture with cooked beans, drained corn, chopped cilantro, salt, and pepper.
- Mound the mixture into the potato skins.
- Top each with shredded cheddar cheese.
- Bake in a 400-degree oven for 20 minutes until cheese is melted and bubbly.
- Serve topped with spicy tomato salsa.
Tips & Substitutions
For a creamier filling, consider adding a scoop of Greek yogurt instead of sour cream. If you want to add more flavor, mix in some taco seasoning or smoked paprika to the mashed potato mixture. You can also substitute the cheddar cheese with a Mexican blend for a more authentic taste. For a vegetarian twist, try using Mexican-Style Beans instead of regular beans.
Serving Suggestions
These Mexican Stuffed Potatoes make a hearty main dish but can also be served alongside a fresh salad or grilled vegetables for a balanced meal. Pair them with spicy tomato salsa and a side of Cowboy'S Caviar for a delicious combination. For a complete feast, consider serving with tortillas or warm chips for dipping.
Storage & Reheating
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes, or until heated through. Alternatively, you can bake them in the oven at 350°F for about 15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Stuffed Potato contains roughly 570 calories, with 21g protein, 48g carbohydrates, and 34g fat. It is an excellent source of vitamin C (87% of the Daily Value), calcium (48% of the Daily Value), and protein (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2199mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this recipe?
Absolutely! While kidney and pinto beans work well, you can also use black beans or chickpeas for a different flavor profile. Just ensure they are cooked and well-drained before mixing them into the potato filling.
How do I make this recipe spicier?
To increase the heat, add diced jalapeños or a splash of hot sauce to the potato mixture. You can also sprinkle some red pepper flakes on top before baking. For an extra kick, consider serving with a spicy salsa on the side.
Is this recipe suitable for meal prep?
Yes, these stuffed potatoes are great for meal prep! They can be assembled ahead of time and stored in the fridge. Just bake them right before serving for a quick and satisfying meal that can be enjoyed throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).