Southwestern Stuffed Potatoes

Stuffed Southwestern Potatoes - Rebekah and her Ramblings. A baked potato packed with veggies and topped with cheese AND bacon!Football season is coming up, and I cannot wait. Soccer is about to be back in full swing which means in just over a month, I will be up to my eyeballs in my two favorite sports in the whole world. One of my fondest memories growing up was the food my mom would always make for game days. And basically any Saturday that had a remotely good day was game day. I have semi carried on the tradition by baking or buying something a little special, especially if I’m going to be spending the day watching the best games with my friends. Some of my best recipes – cake batter cookies (recipe soon!), brown sugar cookies, cinnamon rolls, etc have been devoured on game days with my favorite people. I now have another dish to serve up on the first COOL game day, because nothing says fall like a baked potato, soccer followed by football, and great company. This potato is loaded with satueed and delicious vegetables and topped with the gooey goodness they call cheese. The only problem is waiting for it to cool enough so you don’t burn yourself!

Southwestern Stuffed Potatoes

Stuffed Southwestern Potatoes - Rebekah and her Ramblings. A baked potato packed with veggies and topped with cheese AND bacon!Serves: 1-2                    Total Time: 29 minutes

What you need:

  • 2 russet potatoes, I was just eating this for dinner so I chose medium small ones
  • 1 tablespoon olive oil
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/3 onion, chopped
  • 1/2 can of yellow corn (about 1/2 cup)
  • 1/2 can of black bans (about 1/2 cup)
  • 1 teaspoon chili powder
  • 1/4 teaspoon of salt
  • 1/4 cup shredded cheese, I used Mexican
  • 2 strips of bacon, crispy and chopped
  • salsa, to top the potatoes (optional)

Stuffed Southwestern Potatoes - Rebekah and her Ramblings. A baked potato packed with veggies and topped with cheese AND bacon!Directions:

  • Preheat oven to 400*
  • Drizzle the olive oil over your potatoes and bake in the microwave for at least 6 minutes, adding more time depending on size
  • Bake the potatoes on a foil lined baking sheet for about 10 more minutes or until the potatoes are crispy
  • Cook the peppers and onions in a medium sized skillet over medium heat. Let them brown, it may take 3-4 minutes, and then add the corn, beans, chili powder, and salt. Cook for another minute until the vegetables  brown and are fragrant. Place in a bowl
  • When the potatoes are done in the oven, cut them in half length wise and scoop out the inside. Add the inside to the bowl with the veggies and stir to combine
  • Scoop the mixture into the potato skins and top with cheese and bacon. You won’t be able to fit all of the mixture into the potato, just pile it as best as you can and scoop the rest onto the side in the baking dish – make sure it gets some cheese on it too!
  • Bake for another 2-3 minutes in the oven or the cheese is melty
  • Top with salsa if desired

This recipe is adapted from le Creme de la Crumb.

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