Fiesta Baked Potatoes

Serves: 4

The Mexican-inspired potatoes are a healthful gluten free meal. Make extra of the beef/veggie mixture to use later in the week for quesadillas or tacos salad. Top potatoes with 1 Tbsp. lowfat cheese or Greek yogurt for extra protein.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 2 teaspoons olive oil
  2. 4 Green Giant™ Fresh Klondike Rose® potatoes
  3. 1/2 pound lean ground beef, 90% or higher
  4. 1 sweet onion, diced
  5. 1 bell pepper, diced
  6. 2 tablespoons garlic minced
  7. 2 tablespoons chili powder
  8. 2 teaspoons oregano
  9. 2 teaspoons cumin
  10. 3/4 cups no-salt-added corn
  11. 1 can (16 oz) low sodium black beans, drained, rinsed
  12. 1 tomato, diced
  13. 1 avocados, diced
  14. 1 teaspoon lime juice
  15. 1 tablespoon cilantro


  1. Preheat oven 400°F.
  2. Scrub and dry potatoes. Rub with 1 tsp. oil and prick with fork. Bake for 45 - 60 minutes, or until skins are crispy and insides are soft.
  3. Heat remaining oil in large skillet over medium heat. Add beef and cook for about 10 minutes, or until no longer pink. Drain fat from pan.
  4. Return pan to heat; add onion, peppers, garlic, chili powder, oregano and cumin. Cook for 5 minutes. Add corn and beans and cook for 2 minutes or until onion is translucent and beef is no longer pink.
  5. While beef mixture is cooking, mix tomato, avocado, lime juice and cilantro in small bowl. Let marinate.
  6. Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half and scoop out ½ of potato flesh from each half and reserve for other use.
  7. Fill each half with ⅛ beef and vegetable mixture. Top with ⅛ avocado and tomato mixture.

Nutritional Value

  1. Calories 645
  2. Fat 10.50g
  3. Protein 32.41g
  4. Carbohydrates 108.60g
  5. Fiber 18.78g
  6. Sodium 63mg
  7. Calcium 100mg
  8. Iron 7.74mg


You May Also Enjoy