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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.

Fiesta Baked Potatoes
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Servings 4 Prep Time 10minutes
Cook Time 65minutes
Servings 4 Prep Time 10minutes
Cook Time 65minutes
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.
Ingredients
  • 2 teaspoons olive oil
  • 4 Schmieding russet potatoes
  • 1/2 pound lean ground beef
  • 1 RealSweet® sweet onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • 3/4 cup no-salt-added corn
  • 1 (16 oz) can low-sodium black beans, drained, rinsed
  • 1 tomato, diced
  • 1 avocados, diced
  • 1 teaspoon lime juice
  • 1 tablespoon cilantro, optional
Directions
  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
  • Calories 645
  • Fat 10.50g
  • Protein 32.41g
  • Carbohydrates 108.60g
  • Fiber 18.78g
  • Sodium 63mg
  • Calcium 100mg
  • Iron 7.74mg
Tags , , , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 65minutes
Servings 4 Prep Time 10minutes
Cook Time 65minutes
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.
Ingredients
  • 2 teaspoons olive oil
  • 4 Schmieding russet potatoes
  • 1/2 pound lean ground beef
  • 1 RealSweet® sweet onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • 3/4 cup no-salt-added corn
  • 1 (16 oz) can low-sodium black beans, drained, rinsed
  • 1 tomato, diced
  • 1 avocados, diced
  • 1 teaspoon lime juice
  • 1 tablespoon cilantro, optional
Directions
  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
  • Calories 645
  • Fat 10.50g
  • Protein 32.41g
  • Carbohydrates 108.60g
  • Fiber 18.78g
  • Sodium 63mg
  • Calcium 100mg
  • Iron 7.74mg
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