Poblano and Black Bean Loaded Baked Potato
Is there anything more satisfying than a Poblano and Black Bean Loaded Baked Potato for dinner? We think not!
Ingredients
- 4 mediumrusset potatoes (about 8 oz each), scrubbed and dried
- olive oil
- kosher salt
- 2poblano peppers, cut into small pieces
- 115.5-oz can black beans (including liquid)
- ½ tsp.ground cumin
- ¼ tsp.smoked paprika
- ⅓ c.sour cream
- ½ tsp.tsp lime zest, plus 2 tsp lime juice and more for serving
- 1 largeplum tomato, seeded and chopped
- grated cheddar, for serving
Directions
- 1
Heat oven to 400°F. Prick potatoes and microwave on High 10 minutes. Brush potatoes with 1 tablespoon oil, sprinkle with 1/4 teaspoon kosher salt, place directly on middle oven rack (with baking sheet on rack below to catch oil drippings), and bake until tender, 18 to 20 minutes.
- 2
Meanwhile, heat 1 tablespoon oil in large skillet on medium. Add peppers and cook, covered, stirring occasionally, until tender, 5 to 7 minutes; transfer to plate.
- 3
To skillet, add black beans, cumin, smoked paprika, and 1/4 teaspoon salt and cook, stirring occasionally, until beans are slightly thickened, 4 to 5 minutes. Fold in poblanos.
- 4
In bowl, combine sour cream and lime zest. In second bowl, toss tomato with lime juice and a pinch of salt.
- 5
Split potatoes, top with Cheddar if desired, then top with beans, tomatoes, and sour cream. Sprinkle with additional lime zest if desired.