[1] This corn-and-bean-salsa-topped baked potato is festive for Cinco de Mayo, or anytime you’d like a baked potato with pizzazz (photo © Idaho Potato Commission).


[2] We like a sour cream garnish on this stuffed potato (photo © Wisconsin Cheese).


[3] Make extra salsa and enjoy it for the next few days with chips, on burgers and hot dogs, with eggs, mixed into plain yogurt as a dip and sauce, and much more. Here’s the recipe (photo Shirley Glaab | Taste Of Home).

 

How can you turn a baked potato into a Cinco de Mayo dish? Fill it with corn and bean salsa! Add a sour cream topping and you’re set to enjoy the flavors of the day.

This recipe was developed by Sylvia Fountaine, a Pacific Northwest chef, caterer and Feasting At Home blogger; and sent to us by the Idaho Potato Commission.
 
 
RECIPE: BAKED POTATO WITH ROASTED CORN & BLACK BEAN SALSA

Ingredients For 2 Baked Potatoes

  • 2 Idaho® russet potatoes, baked
  • Optional garnish: sour cream
  • Optional condiment: hot sauce or Sriracha
  •  
    For The Corn and Black Bean Salsa

  • 1 cup corn, roasted (or purchase frozen roasted corn)
  • 1 cup cooked black beans
  • ¼ cup red bell pepper, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 tablespoon jalapeño, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  •  
    Preparation

    1. PLACE all the corn and black bean salsa ingredients into a medium bowl and combine thoroughly. Adjust the salt and lime juice, adding more if you like.

    2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork. Divide the salsa between the two potatoes.

    3. TOP with the sour cream and/or drizzle them with hot sauce. Serve immediately.
     
     
    > THE HISTORY OF POTATOES
     
     
    > THE HISTORY OF SALSA
     
     
    > MORE USES FOR SALSA

     

     
      

    The post Corn & Bean Salsa Baked Potato Recipe For Cinco De Mayo first appeared on The Nibble Webzine Of Food Adventures.
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