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Twice-Baked Tex-Mex Potato

Serves 1
Time 1 hr 15 min
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.
Ingredients
  • 1 (10- to 12-ounce) Russet potato
  • 1 tablespoon sour cream
  • 1/2 cup canned refried pinto beans, warm
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons grated Cheddar cheese
  • 2 tablespoons prepared salsa
  • 1 green onion, thinly sliced
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Exclusively for Prime members in select ZIP codes.

Method

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.

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.
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  • 1 (10- to 12-ounce) Russet potato
  • 1 tablespoon sour cream
  • 1/2 cup canned refried pinto beans, warm
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons grated Cheddar cheese
  • 2 tablespoons prepared salsa
  • 1 green onion, thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.