Twice-Baked Tex-Mex Potato

Twice-Baked Tex-Mex Potato

Serves 1

All of your favorite Tex-Mex flavors are here: cumin, fresh salsa and refried beans. Make this versatile recipe for one, or for a crowd. It's big on flavor, yet easy on the budget at about $2.50 per serving.

  • 1 (10- to 12-ounce) Russet potato
  • 1 tablespoon sour cream
  • 1/2 cup canned refried pinto beans, warm
  • Fine sea salt to taste
  • 1/4 teaspoon ground cumin
  • 2 tablespoons grated cheddar cheese
  • Fresh salsa
  • 1 green onion, thinly sliced
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Preheat the oven to 400°F. Prick potato all over with a fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler.

Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve.

Nutritional Info: 
Per Serving:430 calories (90 from fat), 10g total fat, 6g saturated fat, 30mg cholesterol, 940mg sodium, 73g carbohydrate (11g dietary fiber, 3g sugar), 17g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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