Loaded Baked Potato with Black Beans
Oven-baked potato topped with spiced black beans, cheese, sour cream and spring onion.
Single — 2 dinner servings + 1 lunch leftover (for Fri)
Bake 3 large potatoes — 2 for dinner, 1 reserved for Fri lunch.
Bake 3 large potatoes — 2 for dinner, 1 reserved for Fri lunch.
Ingredients
- 3 × ~280g = ~840gPotet gul (large, from same 1.5kg bag)
- 1 can 380g net / ~240g drainedBlack beans (Kolonihagen, drained)
- 80gTacosauce Hot R
- 1 bunt (~4 stalks, ~30g sliced)Vårløk (spring onion)
- 100g (rest of 180g pack)Cheddar & Gulost revet
- 80gLettrømme 17%
- 1 tbsp (14g)Olive oil
- 1/2 tsp eachSpices: chili powder, smoked paprika, cumin, salt, pepper
Instructions
- Preheat oven to 200°C. Prick potatoes, rub with olive oil and salt. Bake 60-75 min until tender (shortcut: microwave 10 min, then bake 20 min).
- Mash black beans roughly, keep some whole.
- Stir in tacosauce, most of the sliced spring onion, chili powder, smoked paprika, cumin, salt, pepper.
- Cut a cross in each baked potato; squeeze open.
- Stuff potatoes with bean mixture.
- Top with grated cheese; return to oven 10 min (or 2 min under grill).
- Top with sour cream and remaining spring onion. Serve hot.
- Reserve 1 stuffed potato + extra filling in lunch container for Fri.