23/11/2024
Poblano and Black Bean Loaded Baked Potato
Ingredients
4 medium russet potatoes (about 8 oz each), scrubbed and dried
Olive oil
Kosher salt
2 poblano peppers, cut into small pieces
1 15.5-oz can black beans (including liquid)
1/2 tsp. ground cumin
1/4 tsp. smoked paprika
1/3 c. sour cream
1/2 tsp. tsp lime zest, plus 2 tsp lime juice and more for serving
1 large plum tomato, seeded and chopped
Grated Cheddar, for serving
Directions
Step 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.
Step 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.
Step 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.
Step 4
In bowl, combine sour cream and lime zest. In second bowl, toss tomato with lime juice and a pinch of salt.
Step 5
Split potatoes, top with Cheddar if desired, then top with beans, tomatoes, and sour cream. Sprinkle with additional lime zest if desired.
