Baked potatoes are one of the healthiest and most unhealthy foods out there, depending on what you do to them after they leave the oven. This version adds creamy guacamole and black beans in a delicious topping to a fluffy baked potato. Technically, it is a vegetarian dish, but it sure tastes great.
SOFTWARE
· 2 Russet potatoes, scrubbed
· 2 T. olive oil
· 1 t. kosher salt, divided
· 1/2 t. cayenne pepper, divided
· 1/2 t. cumin, ground, divided
· 1 red onion, medium, diced
· 2 t. garlic, minced, diced
· 15 oz. can black beans, drained, rinsed
· 3/4 c. vegetable broth
· 3 avocados, halved, pitted
· 1 T. lime juice
· 1 yellow onion, small, diced
· 2 Roma tomatoes, diced
· 1 jalapeno, diced
METHOD
1. Heat oven to 450 degrees.
2. Cut potatoes in half. In a bowl, add the oil, 1/2 t. salt, 1/4 t. cayenne pepper, 1/4 t. cumin and the potatoes. Toss together to cover the potatoes in the seasonings.
3. Place the potatoes cut side up on a baking sheet and bake for about 35 minutes or until fork soft.
4. While the potatoes are baking, place a medium skillet over medium heat and warm up the oil. Add 1 t. garlic and the red onion. Cook for 3 minutes, then add the beans, broth and a pinch of kosher salt (about 1/4 t.). Cook for 10 minutes or until the liquid is nearly evaporated.
5. Remove the skin from the avocados and place them in a large bowl. Add the lime juice, yellow onion, tomatoes, jalapeno, 1/4 t. salt, 1/4 t. cumin, and 1/4 t. cayenne. Mash to a consistency of your choice.
6. When the potatoes are done, use a spoon to mash down in the middle, creating a shallow bowl. Add 1-2 T. of the black beans. Top with the guacamole.
7. Enjoy.
VARIANTS
You will have extra guacamole. Make sure to store it in an air-tight container or a bowl with a piece of plastic wrap pressed down on the surface. Or you could grab some tortilla chips and eat the rest. Or make a guacamole grilled cheese sandwich. This recipe also works with sweet potatoes, but your baking time may be different.
