Russett Southwest Baked Potato
Try this delicious russett southwest baked potato loaded with black beans, corn, cheddar cheese, and spices. Ready in under 60 minutes for a perfect lunch.
Equipment
- oven
- baking sheet
- fork
- knife
- cutting board
- measuring spoons
- mixing bowl
Ingredients
Potato & Seasoning
- 1 russet potato scrubbed clean
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp smoked paprika
- 1/8 tsp garlic powder
Toppings
- 1 tbsp sour cream
- 1 tbsp fresh cilantro chopped
- 1 tbsp red onion finely diced
- 1 tbsp black beans rinsed and drained
- 1 tbsp corn kernels drained
- 1 tbsp cheddar cheese shredded
Instructions
- Preheat your oven to 400°F and line a small baking sheet with parchment paper. Pierce the potato several times with a fork to allow steam to escape during baking.
- Rub the potato with olive oil and sprinkle with kosher salt. Place directly on the prepared baking sheet and bake for 45-60 minutes, until the skin is crisp and the inside is tender when pierced with a fork.
- Carefully slice the baked potato open lengthwise and fluff the inside with a fork. Sprinkle the chili powder, cumin, smoked paprika, and garlic powder evenly over the fluffy interior.
- Top the seasoned potato with black beans, corn kernels, and shredded cheddar cheese. Return to the oven for 3-5 minutes until the cheese is fully melted.
- Remove from oven and dollop with sour cream. Garnish with fresh cilantro and diced red onion before serving hot.
Notes
Piercing the potato prevents it from bursting. For crispier skin, rub with oil and salt before baking.