Southwestern Twice Baked Potatoes taste like a plate of nachos crashed into creamy mashed potatoes. They’re the perfect make-ahead dinner, lunch, or side dish!
Even the most promising of weeks can turn into a grind. Work, dentist appointments, go here, pick up this and Oh Yeah now it’s time to make dinner!
That’s why filling your fridge with a few creamy, cheesy Southwestern Twice Baked Potatoes is never a bad idea. They’ve got all of your favorite Tex-Mex flavors packed into a crispy potato shell.
5 Quick Tips
- If you want to bake the potatoes faster, check out our new Quick Baked Potatoes method.
- You can use Greek yogurt, sour cream or ricotta cheese to make the filling.
- Stop mashing early, the filling tastes best if it’s a little chunky
- Substitute whatever veggies and beans you have on hand, kidney beans taste great.
- Don’t forget the toppings!
- 4 small Russet Potatoes, 5-6 ounces each, scrubbed and dried
- 1/2 teaspoon Olive Oil
- 1/3 cup Plain Greek Yogurt
- 2 tablespoons Skim Milk
- 1/2 teaspoon Cumin
- Salt and Pepper, to taste
- 1 Green Onion, finely sliced
- 1 small Jalapeño, seeded and finely chopped
- 1/3 cup Canned Sweet Corn, drained
- 1/4 cup Grape Tomatoes, chopped
- 3/4 cup Canned Black Beans, drained and rinsed
- 2/3 cup Shredded Cheddar Cheese, divided
- Fresh Cilantro
- Jalapeño Slices
- Plain Greek Yogurt
- Preheat your oven to 400°F. If using a toaster oven, adjust the cooking rack to the bottom placement and select the BAKE setting.
- Use a sharp knife or fork to stab the potatoes on each side. Rub with olive oil and place on a baking sheet or rack.
- Bake potatoes for 45 to 60 minutes until a knife slides easily into each one. Remove potatoes and let sit until cool enough to handle about 10 to 15 minutes.
- Slice potatoes in half lengthwise and scoop out the potato pulp leaving a 1/4-inch shell inside the skins.
- Mash pulp with yogurt, milk, cumin, salt, and pepper. Stir in green onion, jalapeno, corn, tomatoes, black beans and half of the shredded cheese.
- Stuff the empty shells with the potato mixture, sprinkle with remaining cheese and bake at 350°F until warmed through, about 10 minutes.
- Broil for 2-3 minutes until the cheese is bubbly and browned.
- Serve with a dollop of yogurt, salsa, and avocado - or your favorite toppings.
To Bake Later:
- Stop after filling the shells and store your potatoes refrigerated in a covered container for 2 to 3 days or wrapped in plastic and frozen for up to 3 months.
- Bake refrigerated potatoes in a 350°F oven for 15 to 20 minutes before broiling.
- Bake frozen potatoes at 350°F for 30 to 40 minutes.
To Bake The Potatoes Faster, follow the directions in our Quick Baked Potatoes. Cool potato halves and proceed with Step 4 above.
Nutrition Information:Yield: 8 Serving Size: 1 Twice-Baked Potato
Amount Per Serving: Calories: 93Total Fat: 1.1gSaturated Fat: 0.4gCholesterol: 2mgSodium: 25mgCarbohydrates: 17.4gFiber: 1.9gSugar: 1.5gProtein: 4g
Who doesn’t love potatoes?
Potatoes are the ultimate in budget-friendly comfort food and so easy to cook.
If you’ve never baked potatoes in your toaster oven the method is the same as using a standard oven. We like to rub our potatoes with a little oil before baking to get the skin super crispy.
Is It Faster To Bake Potatoes In A Toaster Oven?
Not really, but it is BETTER.
Your toaster oven will preheat a little quicker, use less electricity and is the only sane way to cook a baked potato during the summer months. Plus it’s fantastic for the “twice-baked” portion of this recipe.
Because once you’ve made the filling and assembled your stuffed potatoes what’s next is up to you.
Do you want to finish cooking them now, or save them in the fridge for later?
Tim loves to take these vegetarian twice baked potatoes for lunch. Just 15 minutes in the office toaster oven and he’s got a warm and satisfying meal.
The first time he made them, THREE of his coworkers popped by to find out what smelled so good!