Cheesy Southwestern Baked Potato Delight 🥔🧀

Baked Potato Ranchero Recipe

Overview:

This Baked Potato Ranchero recipe is a delightful adaptation from a Cooking Light original. Perfect for those seeking a quick, filling, and budget-friendly meal option, it combines the robust flavors of the Southwestern U.S. and Mexican cuisine. With its vibrant mix of ingredients, it’s a dish that’s both satisfying and healthy.

Ingredients:

Here’s what you’ll need:

Directions:

1. Prepare the Tomato Mixture:

   • In a large nonstick skillet, combine the diced tomatoes, black beans, green chilies, fresh cilantro, chili powder, and ground cumin.
   • Stir the mixture well, ensuring all ingredients are evenly incorporated.
   • Bring the mixture to a gentle boil over medium heat.

2. Simmer:

   • Once the mixture reaches a boil, cover the skillet and reduce the heat to a simmer.
   • Allow the tomato mixture to simmer for at least 15 minutes, stirring occasionally.
   • If you prefer a chunkier consistency, adjust the cooking time accordingly.

3. Prepare the Potatoes:

   • While the tomato mixture simmers, prepare the potatoes.
   • Wash and scrub the potatoes thoroughly to remove any dirt.
   • Pierce each potato several times with a fork to allow steam to escape during baking.

4. Bake the Potatoes:

   • Preheat your oven to 400°F (200°C).
   • Place the prepared potatoes directly on the oven rack or on a baking sheet.
   • Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.

5. Assemble the Dish:

   • Once the potatoes are baked, carefully slice them open lengthwise.
   • For a mashed potato base, scoop out some of the flesh and mash it in a bowl.
   • Spoon the simmered tomato mixture generously onto each potato, ensuring even distribution.
   • Sprinkle cheddar cheese over the top of each potato.
   • Garnish with sliced green onions.

6. Optional Additions:

   • Feel free to customize your Baked Potato Ranchero with additional toppings such as sour cream, avocado slices, or hot sauce for an extra kick of flavor.

7. Serve:

   • Serve the Baked Potato Ranchero alongside a crisp green salad for a well-rounded meal.
   • Enjoy the delicious blend of flavors and textures!

Nutritional Information:

• Calories: 515.3
• Fat Content: 6.8g
• Saturated Fat Content: 3.4g
• Cholesterol Content: 14.9mg
• Sodium Content: 581.5mg
• Carbohydrate Content: 95g
• Fiber Content: 23g
• Sugar Content: 13g
• Protein Content: 24.9g

Tips:

• For a time-saving option, you can microwave the potatoes instead of baking them. Simply pierce the potatoes with a fork, place them on a microwave-safe plate, and cook on high for 5-7 minutes per potato, or until tender.
• Experiment with different types of cheese for added flavor variety. Pepper jack or Monterey Jack cheese can provide a spicy twist, while mozzarella adds a creamy touch.
• If you’re short on time, you can prepare the tomato mixture in advance and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat before serving.
• Don’t forget to wash and chop the fresh cilantro and green onions just before using them to ensure optimal flavor and freshness.

Conclusion:

With its simple preparation and bold flavors, this Baked Potato Ranchero recipe is sure to become a favorite in your household. Whether enjoyed as a satisfying weeknight dinner or served at gatherings with friends and family, it’s a versatile dish that never disappoints. Give it a try and savor the goodness of Southwestern-inspired cuisine! 🥔🍅🧀