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Southwestern Baked Potato

Spice up your spuds with this Southwestern Baked Potato recipe that's bursting with flavor! Packed with black beans, corn, and a zesty homemade sauce, this dish is perfect for a fun and filling weeknight dinner.

Tasty Team
95% would make again
Southwestern Baked Potato


for 3 servings

  • 3 russet potatoes
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • ½ lb ground beef (225 g)
  • 1 tablespoon taco seasoning
  • ½ cup canned black beans, drained and rinsed
  • ½ cup diced tomatoes (100 g)
  • 1 cup shredded cheddar cheese, plus more for topping
  • guacamole, for serving

Nutrition Info

  • Calories 773
  • Fat 39g
  • Carbs 62g
  • Fiber 7g
  • Sugar 3g
  • Protein 42g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Carefully pierce the potatoes all over with a fork. On a baking sheet, rub the potatoes with 1 tablespoon of olive oil and sprinkle with the salt.
  3. Bake the potatoes for about 1 hour, until tender (If making more potatoes, add an additional 15 minutes of cook time per potato.) Remove from the oven and let cool.
  4. Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the ground beef and cook until no longer pink, about 7 minutes. Add the taco seasoning, black beans, and tomatoes and stir to incorporate. Cook until the beans are warmed through, another 2–3 minutes. If desired, drain off any excess liquid.
  5. Once the potatoes are cool enough to handle, cut in half vertically and scoop the potato flesh from each half into a large bowl, leaving a ¼-inch-thick wall of flesh in each potato shell. Arrange the shells, cut side up, on the baking sheet.
  6. Add the ground beef mixture and cheddar cheese to the bowl with the potato flesh. Mix well.
  7. Scoop the potato and beef mixture into the potato shells and top with more cheddar cheese.
  8. Bake for 15 minutes, until the cheese is melted.
  9. Serve warm with guacamole.
  10. Enjoy!
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Southwestern Baked Potato