Tex-mex baked potatoes

Prep 5 min
Total 25 min
Serves 4

This article has not been rated yet.


russet potatoes, unpeeled, scrubbed
1/4 cup
796-mL can
plum tomatoes
398-mL can
black beans, drained and rinsed
1/2 tsp
dried oregano
1/4 cup
chopped cilantro

For garnish


  • PRICK potatoes all over with a fork and place in a large glass pie plate. Add water. Microwave on high until tender, 18 to 20 min.
  • BREAK up tomatoes using a wooden spoon in a medium saucepan over medium. Add beans and oregano. Gently boil until heated through, 15 min. Stir in cilantro.
  • CUT a cross in the top of each cooked potato and gently press sides until tops of potatoes open. Spoon bean mixture over potatoes. Top with sour cream and avocado.


Calories 275, Protein 11 g, Carbohydrates 60 g, Fat 1 g, Fibre 10 g, Sodium 531 mg.
Recipe Collections
Latest Recipes