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96% would make again

Southwestern Baked Potato

by Vaughn Vreelandfeatured in Loaded Baked Potatoes 4 Ways

Southwestern Baked Potato


for 3 servings

  • 3 russet potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • ½ lb ground beef (225 g)
  • 1 tablespoon taco seasoning
  • ½ cup black beans, drained, rinsed
  • ½ cup tomato (100 g), diced
  • 1 cup cheddar cheese, plus more for topping
  • guacamole, to serve

Nutrition Info

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    Calories 610
    Fat 39g
    Carbs 24g
    Fiber 4g
    Sugar 1g
    Protein 38g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C).
  2. Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
  3. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  4. In a skillet over high heat, add the ground beef with a bit of oil.
  5. Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
  6. Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
  7. In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
  8. Scoop the potato mixture back into the potatoes and top with cheddar cheese.
  9. Bake an additional 15 minutes until the cheese is melted.
  10. Serve warm with guacamole.
  11. Enjoy!