Tex-Mex Baked Potatoes

Photo: Kate Sears; Styling: Elizabeth Blake
Tex-Mex Baked Potatoes have all the ingredients of your favorite Southwestern meal. These stuffed spuds are a great weekenight choice.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 40 Minutes

Nutritional Information

Calories 725
Fat 18 g
Satfat 5 g
Protein 50 g
Carbohydrate 95 g
Fiber 18 g
Cholesterol 101 mg
Sodium 1319 mg

Ingredients

4 large russet potatoes
Vegetable oil
Salt
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon oregano
Salt and pepper
1 15-oz. can tomato sauce
1 15.5-oz. can red kidney beans, drained and rinsed
1 avocado, peeled, pitted, sliced lengthwise
3 scallions, thinly sliced

Preparation

1. Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.

2. In a skillet over medium heat, cook beef and onion until meat has browned. Drain off fat. Add garlic; sauté 1 minute. Add chili powder, cumin, oregano and 1/2 tsp. salt; sauté 2 minutes. Stir in tomato sauce and beans. Bring to a boil. Reduce heat; simmer 20 minutes.

3. Cut a deep cross in tops of potatoes; squeeze open. With a fork, fluff up centers. Season with salt and pepper. Top potatoes with beef mixture, avocado and scallions.

Note:

February 2013