Description
These loaded baked potato toppings deliver an irresistible flavor explosion and can elevate any meal. With simple prep and fresh ingredients, they are a perfect choice for a cozy dinner or a festive gathering.
Ingredients
- Russet Potatoes
- Olive Oil
- Pico de Gallo
- Black Beans
- Kosher Salt
- Corn
- Guacamole
- Cheddar Cheese (Optional)
- Fresh Chopped Cilantro
- Sour Cream (or Cashew Cream)
Instructions
- Preheat oven to 425°F and scrub potatoes clean; pierce them with a fork.
- Rub each potato with olive oil and place them on the oven rack; bake for 20 minutes, flip, and bake for an additional 25 minutes.
- Prepare toppings by mixing black beans with salt; drain corn and chop cilantro.
- Once potatoes are baked, slice them open and layer with toppings: pico de gallo, black beans, corn, guacamole, and cheese, if desired.
Notes
For extra flavor, rub the potatoes with sea salt before baking.
Feel free to experiment with other toppings, like bacon bits or jalapenos.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg