LIVE

Tex-Mex Baked Potatoes have all the ingredients of your favorite Southwestern meal. These stuffed spuds are a great weekenight choice.

Recipe by MyRecipes February 2013

Gallery

Credit: Kate Sears; Styling: Elizabeth Blake

Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Yield:
Serves: 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

725 calories; fat 18g; saturated fat 5g; protein 50g; carbohydrates 95g; fiber 18g; cholesterol 101mg; sodium 1319mg.
Advertisement