While stuffed baked potatoes may not be authentic Mexican fare, these two winners from blogger Sylvia Fountaine of Feasting at Home.

They were sent to us by the Idaho Potato Commission are an easy way to celebrate Cinco de Mayo.

Serve the baked potatoes along with some grilled steak or fish, and a green salad with lime vinaigrette and some crumbled queso fresco or cotija cheese.

Sylvia bakes her potatoes in an instant pot.

This baked potato is topped with a south-of-the-border-style corn and black bean relish. It is vegan, gluten free and full of flavor.

Ingredients For 2 Servings

  • 2 baked Idaho russet potatoes
    For The Corn and Black Bean Relish

  • 1 cup corn kernels, roasted (or purchase frozen roasted corn)
  • 1 cup cooked black beans
  • 1/4 cup red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon jalapeño, finely chopped
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Garnish: hot sauce of choice

    1. MAKE the corn and black bean salsa ingredients in a medium bowl and mix to incorporate. Adjust the salt and lime, adding more if you like.

    2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork. Divide the corn and black bean relish between the two potatoes. Drizzle with hot sauce or sriracha and serve immediately.

    Crema is Mexican sour cream. It has a slightly different flavor than American sour cream, but you can use them interchangeably.

    Ingredients For 2 Servings

  • 1 can refried beans, Mexican style
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 baked Idaho Russet Potatoes
  • 1 avocado, sliced
  • 2 tablespoons cilantro leaves, chopped
  • 1/2 jalapeño, thinly sliced
  • Optional: hot sauce
  • 1/4 cup crema/sour cream, or vegan Avocado-Cilantro sauce
    For The Vegan Avocado Cilantro Sauce

  • 1 medium avocado, ripe
  • 1/3 cup cilantro
  • 2/3 cups water, plus more as needed
  • ½ teaspoon kosher salt
  • 1 teaspoon coriander
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves
  • Cracked pepper to taste
  • Optional heat: pinch cayenne or a few slices jalapeño

    1. MAKE the Vegan Avocado-Cilantro sauce. Place the ingredients in a blender or food processor, and blend until very smooth. Set aside.


    Mexican Baked Potato
    [1] Baked potato with roasted corn and black bean relish (photos #1 and #2 courtesy Idaho Potato Commission).

    Mexican Baked Potato
    [2] Baked Potato With Mexican Garnishes.

    Russet Potatoes
    [3] Russet potatoes for baking (photo courtesy Potato Goodness).

    Fresh Jalapenos
    [4] If you’re not sure if everyone likes the heat of jalapenos, pass them around in a dish (photo courtesy Good Eggs).

    2. HEAT the refried beans on the stove in a small pot. Season with salt and pepper. Add the hot sauce for extra heat.

    3. SPLIT and fluff the baked potatoes, season with salt and pepper and a small drizzle of olive oil.

    4. TOP the baked potatoes with the warm refried beans. Add the avocado, cilantro and jalapeño. Top with a
    few dollops of crema/sour cream or the cilantro sauce.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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