Ingredients
- 4 large potatoes
- 1 tablespoon olive oil
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 2 tablespoons diced jalapeño pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
Directions
- Preheat oven to 400°F/200°C.
- Scrub potatoes and pat dry. Rub potatoes with olive oil, salt, and pepper. Place potatoes on baking sheet and bake for 25-30 minutes, or until fork tender.
- When potatoes are done, remove from oven and let cool for 10 minutes. Cut each potato in half lengthwise and scoop out the insides, leaving 1/4 inch of potato in the skin.
- In a large bowl, mash potato pulp with a potato masher or fork. Add black beans, corn, cheese, bell pepper, jalapeño, garlic powder, chili powder, cumin, and smoked paprika. Stir to combine.
- Divide potato mixture into 8 equal portions and spoon into potato skins. Place on baking sheet and bake for an additional 10-15 minutes, or until cheese is melted and potatoes are hot and bubbly.
- Serve with your favorite toppings (optional). Enjoy!
Interesting Facts
- Twice-baked potatoes are a classic American dish, often found in restaurants and on home-cooking tables alike.
- This Southwestern-Style Twice-Baked Potato recipe is a great way to add a Tex-Mex twist to the classic dish.
- These potatoes are a great addition to any party or potluck.
