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
Cost per Serving: $2.68
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Nutritional Information

Amount per serving
  • Calories: 725
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 50g
  • Carbohydrate: 95g
  • Fiber: 18g
  • Cholesterol: 101mg
  • Sodium: 1319mg

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. 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. 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. 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.
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