Name: Savory Twice-Baked Potato with Tex-Mex Veggies
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 4 large russet potatoes; 1 cup corn kernels (fresh or frozen); 1 cup black beans, drained and rinsed; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 cup shredded cheddar cheese; ½ cup sour cream; ¼ cup milk; 2 tablespoons butter; 1 teaspoon smoked paprika; 1 teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; 2 tablespoons chopped fresh cilantro; Optional: sliced jalapeños or green onions for garnish

Description

A cozy, comforting dish that takes the classic baked potato to the next level with a creamy filling full of colorful Tex-Mex vegetables. Perfect for weeknight dinners, family meals, or casual gatherings, this recipe is both hearty and flavorful, bringing warmth and satisfaction to the table.

Ingredients

Scale

4 large russet potatoes
1 cup corn kernels (fresh or frozen)
1 cup black beans, drained and rinsed
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small red onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons butter
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro
Optional: sliced jalapeños or green onions for garnish

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Instructions

Preheat the oven to 400°F (200°C). Wash the potatoes and pat them dry. Pierce each potato several times with a fork. Place directly on the oven rack and bake for 50–60 minutes, until tender.
Heat a skillet over medium heat and add butter. Sauté red and green bell peppers, onion, and garlic until soft, about 5 minutes. Add corn and black beans, season with smoked paprika, cumin, chili powder, salt, and black pepper. Cook 2–3 more minutes, then remove from heat.
Remove potatoes from the oven and let cool slightly. Slice each potato in half lengthwise and scoop out the flesh, leaving about ¼ inch of potato along the skin.
In a bowl, mash the potato flesh with sour cream, milk, and half of the shredded cheese until creamy. Gently fold in the sautéed vegetable mixture. Adjust seasoning to taste.
Spoon the mixture back into the potato skins. Sprinkle the remaining cheese on top.
Reduce oven to 375°F (190°C). Place stuffed potatoes on a baking sheet and bake 15–20 minutes, until cheese melts and is lightly golden.
Garnish with chopped cilantro and optional jalapeños or green onions. Serve warm.

Notes

For extra crisp skin, brush potato skins with olive oil before the first bake.
Adjust seasoning to taste; smoked paprika adds smokiness, cumin adds warmth.
Filling can be prepared ahead and refrigerated; assemble and bake before serving.

Prep Time: 20 minutes
Cook Time: 70 minutes