Santa Fe Spuds

These Santa Fe Spuds offer a delicious twist on the classic baked potato, transforming humble russets into a flavorful, shareable side dish. The crispy potato skins act as the perfect vessel for a creamy, savory filling made from mashed potato pulp, sweet corn, black beans, and zesty salsa. The addition of sharp cheddar cheese and fresh green onions adds depth and brightness to every bite. This dish strikes a wonderful balance between comfort food and fresh, Tex-Mex-inspired flavors, making it an ideal accompaniment for grilled meats or a hearty vegetarian main course.

Cooking Method: Baking, Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 350

Dietary: Vegan

Description

These Santa Fe Spuds offer a delicious twist on the classic baked potato, transforming humble russets into a flavorful, shareable side dish. The crispy potato skins act as the perfect vessel for a creamy, savory filling made from mashed potato pulp, sweet corn, black beans, and zesty salsa. The addition of sharp cheddar cheese and fresh green onions adds depth and brightness to every bite. This dish strikes a wonderful balance between comfort food and fresh, Tex-Mex-inspired flavors, making it an ideal accompaniment for grilled meats or a hearty vegetarian main course.

Directions

1
Scrub the potatoes thoroughly under running water and pierce them several times with a fork.
2
Microwave the potatoes on high for 10 minutes, then turn them over and cook for another 10 minutes, or until soft to the touch.
3
Allow the potatoes to cool slightly until they can be handled safely.
4
Preheat the conventional oven to 350 degrees Fahrenheit (177°C).
5
Lightly coat a shallow baking dish with nonstick cooking spray.
6
Cut the potatoes in half lengthwise.
7
Use a spoon to scoop the pulp from the inside of the potato halves, leaving a 1/4 inch to 1/2 inch layer of flesh attached to the skin.
8
Place the reserved potato pulp in a large mixing bowl.
9
Spray the insides of the potato shells lightly with cooking spray and place them cut-side up in the prepared baking dish.
10
Bake the potato shells in the oven for 20 to 25 minutes, or until lightly browned around the edges and slightly crispy.
11
In the mixing bowl, mash the reserved potato pulp with a fork or potato masher.
12
Stir in the salt, thyme, frozen corn and black bean blend, green onion, salsa, sour cream, diced red pepper, diced green pepper, and diced celery.
13
Mix until all ingredients are well combined and the filling is creamy.
14
Mound the potato-vegetable mixture generously into the prepared potato shells.
15
Top each shell with shredded cheddar cheese.
16
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the filling is heated through.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 30mg10%
Sodium 450mg19%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 4g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/santa-fe-spuds/