Grammy's Kitchen · Baked Potato · Mexican Baked Potatoes
One of 53 baked potato recipes we measured
8 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 2% |
| protein add | 46% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 russet potatoes – medium russet potatoes, all roughly the same size for even baking. |
| 7 g | 1-2 teaspoons olive oil |
| salt to taste | |
| 315 g | 1 1/2 – 2 cups cooked black beans – batch make homemade blackbeans from scratch or use canned black beans. Warm the beans- see notes. |
| Veggie ideas- (2-3 cups total) corn, steamed broccoli, sauteed zucchini, red onion, tomato, shredded carrots or cabbage, or bell peppers. | |
| Optional toppings- avocado, guacamole, jalapeno, cilantro, sour cream (or vegan sour cream), salsa, or hot sauce. |
Method: 4 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So very gratifying! Thank you, Sylvia. I did alter to suit what I could purchase, and baked four small sweet potatoes. I also used a can of black beans to make the refried beans and loaded them with zucchini, celery, carrot and leek, then blitzed with lime jui” — a cook, 5.0★
“I made the Mexican Baked Potato last night for dinner. Very filling and fun to change up options for toppings. I can't have dairy and not a fan of most of the alternative cheeses. Did add corn and hatch green chili salsa to my black beans. Avocado is a staple ” — a cook, 5.0★