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Loaded Mexican Baked Potatoes Recipe

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4.1 from 23 reviews

These Loaded Mexican Baked Potatoes are a flavorful twist on classic jacket potatoes, filled with seasoned refried beans, sautéed fajita-style vegetables, and topped with melted cheddar cheese, sour cream, and fresh garnishes. Perfect for a hearty, satisfying meal with a vibrant Mexican flair.

Ingredients

Roast The Potatoes

  • 3 Large Gold or Russet Potatoes
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt

Make The Refried Beans

  • 1 (16oz) Canned Refried Beans (Vegetarian)
  • 1 Tablespoon Olive Oil
  • ¼ Cup Onions, finely chopped
  • 2 Teaspoons Minced Garlic
  • 1 Tablespoon Jalapenos, finely chopped
  • 1 Teaspoon Oregano
  • 2 Teaspoons Taco Seasoning
  • ¼ Cup Salsa
  • ½ Cup Cheddar Cheese
  • Salt, if needed
  • 1 Cup Hot Water

Make Fajita Veggies

  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Oregano
  • 1 Cup Onion, thinly sliced
  • 1 Cup Shiitake Mushrooms, thinly sliced
  • 1 Cup Bell Peppers (red, yellow, and green), thinly sliced
  • ½ Cup Frozen Corn (thawed with hot water)
  • ½ Teaspoon Salt

For Butter Garlic

  • ¼ Cup Butter, melted
  • 1 Tablespoon Garlic, minced

Toppings

  • Sour Cream
  • Cheddar Cheese
  • Salsa
  • Jalapenos
  • Scallion Greens
  • Cilantro

Instructions

  1. Roast the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes well and pat dry. Rub each potato with olive oil and sprinkle with salt. Pierce the potatoes a few times with a fork and place them directly on the oven rack. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  2. Prepare the Refried Beans: While the potatoes are roasting, heat 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped onions and minced garlic, sautéing until soft and translucent. Stir in jalapenos, oregano, and taco seasoning, cooking for another minute until fragrant. Add the canned refried beans, salsa, and hot water gradually, stirring to combine. Simmer the mixture gently for 5-7 minutes, then stir in the cheddar cheese until melted. Adjust salt to taste and keep warm.
  3. Make the Fajita Vegetables: In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add garlic powder and oregano, stirring briefly. Toss in the sliced onions, shiitake mushrooms, bell peppers, and thawed corn. Sprinkle with salt, and sauté for about 7-10 minutes until vegetables are tender but still crisp.
  4. Prepare the Garlic Butter: Melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and set aside to infuse while the potatoes finish roasting.
  5. Assemble the Loaded Potatoes: Once potatoes are done, remove them from the oven and let cool slightly. Cut each potato lengthwise and gently fluff the insides with a fork. Brush the potato interiors generously with the garlic butter. Spoon the warm refried beans inside each potato, then top with the sautéed fajita vegetables.
  6. Add Final Toppings: Sprinkle additional cheddar cheese over the top, then add a dollop of sour cream. Garnish with salsa, sliced jalapenos, scallion greens, and fresh cilantro to taste.
  7. Serve: Serve your loaded Mexican baked potatoes hot as a fulfilling main dish or a hearty side to your favorite Mexican-inspired meals.

Notes

  • Use russet potatoes for the best fluffy texture inside.
  • Adjust the amount of jalapenos according to your preferred spice level.
  • To save time, refried beans can be warmed up in the microwave, but sautéing with spices greatly enhances the flavor.
  • You can substitute vegetarian refried beans with regular or vegan alternatives as desired.
  • For a dairy-free version, omit the cheddar cheese and substitute sour cream with a plant-based alternative.
  • Thaw frozen corn by pouring hot water over it to speed up the cooking process before sautéing.

Find it online: https://justsosavory.com/loaded-mexican-baked-potatoes-recipe/