Ingredients
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4 large russet potatoes
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1 can black beans, drained and rinsed
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1 avocado, sliced
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⅓ cup queso fresco (or cotija/feta)
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½ cup pico de gallo (store-bought or homemade)
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1–2 jalapeños, sliced (pickled or fresh)
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Salt & pepper to taste
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Optional: cilantro leaves & lime wedges for garnish
Instructions
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Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes thoroughly and pat dry. Pierce each potato 4–5 times with a fork. Rub skins with olive oil and sprinkle with coarse salt for crackly texture. Bake directly on oven rack for 45–60 minutes until a knife slides in easily. -
Warm the Beans:
While potatoes bake, rinse and drain black beans. Warm in a saucepan with a pinch of salt, pepper, and 1 tsp cumin for 2–3 minutes, stirring gently. -
Fluff & Stuff:
Slice potatoes lengthwise while hot to release steam. Fluff insides gently with a fork and season with salt. Layer warm black beans first, then avocado slices (squeeze lime juice on avocado to prevent browning), pico de gallo, jalapeños, and crumbled queso fresco. -
Garnish & Serve:
Top with cilantro leaves and lime wedges. Squeeze fresh lime over everything just before serving.
Notes
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Rub oil & salt on potato skins before baking for the crispiest results.
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Warm beans add to the comforting mouthfeel — cold beans feel odd on hot potatoes!
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Soak sliced jalapeños in cold water for 10 minutes if you prefer milder heat.
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Make pico de gallo fresh with chopped tomatoes, onions, cilantro, jalapeños, and lime juice if you have time!
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For an extra indulgent touch, add a fried egg on top at serving.
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
Nutrition
- Calories: 390kcal per serving
- Fat: 17g
- Carbohydrates: 48g
- Protein: 13g